**Preheat the oven**
Preheat your oven to 325°F (165°C). Line a muffin tin with cupcake liners.
**Make the crust**
In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Press about 1 tablespoon of the crust mixture firmly into the bottom of each cupcake liner. Set aside.
**Prepare the cheesecake filling**
In a large mixing bowl, beat the softened cream cheese and sugar together with an electric mixer until smooth and creamy, about 2–3 minutes. Add the vanilla extract and mix until combined.
**Add the eggs**
Beat in the eggs, one at a time, mixing just until incorporated. Avoid overmixing, as this can create air bubbles in the cheesecake.
**Fill the liners**
Spoon or pour the cheesecake filling evenly over the crusts, filling each liner about 3/4 full.
**Bake**
Bake for 18–20 minutes, or until the centers are set but still slightly jiggly.
**Cool and chill**
Let the mini cheesecakes cool in the pan for 30 minutes, then transfer them to the refrigerator to chill for at least 2 hours, or overnight for best results.
**Add toppings and serve**
Top with your favorite toppings before serving. Enjoy chilled.
