Prepare the Crust. In a bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of individual serving cups or a mini muffin tin to form the crust.
Whip Up the Filling. In a separate bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract, and continue beating until well combined.
Add Creamy Texture. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and airy.
Assemble and Chill. Spoon the cream cheese mixture over the graham cracker crust in the serving cups. Smooth the tops with a spatula. Refrigerate the mini cheesecakes for at least 2 hours, allowing them to set.
Top and Serve. Before serving, add your favorite toppings to the mini cheesecakes. Fresh berries, fruit compote, or chocolate shavings are fantastic options.