Preheat your oven to 325°F (165°C).

In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are well coated.

Line a muffin tin with cupcake liners. Spoon about a tablespoon of the crust mixture into each liner, pressing it down firmly.

Bake for about 5-6 minutes until lightly golden. Remove and let cool slightly.

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually mix in sugar and vanilla extract.

Add the eggs one at a time, mixing just until incorporated.

Pour the cream cheese mixture over the prepared crust in each muffin cup, filling them about three-quarters full.

Bake for 15-20 minutes, until the centers jiggle slightly. Let cool at room temperature, then refrigerate for at least 2 hours.

Remove from the muffin tin and top with your favorite toppings before serving.