Prepare the Crust:

1. Preheat the oven to 350ºF (175ºC). Line a regular muffin pan with paper liners.
2. In a mixing bowl, combine graham cracker crumbs and melted butter until the texture resembles coarse sand.
3. Spoon 1-2 tbsp of the crust mixture into each muffin cup and press down firmly.
4. Bake for 5 minutes, then remove from the oven and let cool while preparing the cheesecake batter.

Make the Cheesecake Batter:

5. In a large bowl, beat the cream cheese and sugar using an electric mixer until smooth (1-2 minutes).
6. Mix in the vanilla extract.
7. Add the eggs, one at a time, mixing just until incorporated. Avoid over-mixing, as it can cause air bubbles and cracking.

Bake the Mini Cheesecakes:

8. Evenly divide the batter among the muffin cups, filling them to the top.
9. Bake for 15-17 minutes, or until the centers are just slightly jiggly.
10. Let the cheesecakes cool to room temperature, then refrigerate for at least 4 hours before serving.

Serving:

11. Top with whipped cream, fresh fruit, or a drizzle of chocolate ganache before serving.