Preheat the oven to 350 degrees and line a 12-cup muffin tin with paper liners. Set aside.

Crust:

Mix graham cracker crumbs and sugar together. Add in the melted butter and vanilla extract. Mix until combined.

Add about 1-2 Tbsp of graham cracker crumbs in each muffin cup. Using the back of a Tbsp or your hands, press the crust into an even layer in each cup. (If you like a thick graham cracker crust, use about 2 Tbsp in each muffin cup. For a thinner crust, use 1 Tbsp.) Set aside.

With a standing mixer or a hand mixer, beat cream cheese until fluffy and very smooth.

Next, add in the sugar. Mix until fully incorporated, scraping down the sides of the bowl as needed.

Next, add in the eggs one at a time, beating well after each addition.

Lastly, add in vanilla extract. Mix until everything is combined and the cheesecake mixture is silky smooth (remember to scrape down the sides as needed).

Divide the cheesecake batter evenly among the 12 muffin cups, filling each cup about 2/3 - 3/4 of the way full.

Bake for 16-20 minutes, or until the edges of each cheesecake have set and the centers of each mini cheesecake jiggles slightly when the pan is gently moved.

Turn off the oven, crack open the oven door, and let the cheesecakes slowly cool in the oven for 30-45 minutes (this helps prevent each cheesecake from cracking).

Continue to let the cheesecakes cool to room temperature on the counter.

Then, chill in the fridge at least 4 hours, or ideally overnight.

Serve plain or topped with your choice of toppings.

Keep leftovers in an airtight container in the refrigerator.