In a medium bowl, combine graham cracker crumbs and melted unsalted butter until the consistency resembles wet sand. Press 2 tablespoons into the bottom of each cup and refrigerate for 10 minutes to set.

In a large mixing bowl, beat softened cream cheese until smooth, then add granulated sugar and vanilla extract. In another bowl, whip heavy cream to stiff peaks, then gently fold it into the cream cheese mixture until combined.

Spoon or pipe the cheesecake filling over the crusts in each cup. Cover with plastic wrap and refrigerate for at least 2 hours to chill and set.

Before serving, add fresh fruits, a drizzle of chocolate, or crushed nuts as toppings to each cup.