Crust
1-Preheat the oven to 350º F: Preheat the oven to 350º F. Line a regular sized muffin pan with paper muffin liners.
2-In a mixing bowl, combine the graham: In a mixing bowl, combine the graham cracker crumbs and melted butter until it resembles coarse sand.
3-Put 1-2 tbsp of crumbs in each: Put 1-2 tbsp of crumbs in each muffin cup. Use a 1/3 cup (or similar) to press the crumbs down firmly into the pan.
4-Bake the crust for 5 minutes: Bake the crust for 5 minutes.
5-Remove the pan from the oven and: Remove the pan from the oven and allow it to cool while prepping the cheesecake.

Cheesecake
6-In a mixing bowl, beat the cream: In a mixing bowl, beat the cream cheese and sugar with an electric mixer until smooth, 1-2 minutes.
7-Beat in vanilla extract and eggs, until: Beat in vanilla extract and eggs, until smooth. The eggs are the last ingredient that get mixed into the cheesecake batter. Be sure to mix them in just until the yolk breaks. Over beating the eggs is the number one cause of air bubbles and cracking.
8-Evenly divide the cheesecake batter among the: Evenly divide the cheesecake batter among the muffin cups, filling the liners full. Bake for 15-17 minutes or until the center of the cheesecake is only slightly jiggly.
9-Allow the cheesecakes to cool to room: Allow the cheesecakes to cool to room temperature then place them in the fridge for at least 4 hours to chill before serving. If refrigerating overnight, loosely cover the cheesecakes in plastic wrap.
10-Top with whipped cream, fresh fruit or: Top with whipped cream, fresh fruit or chocolate ganache before serving.