Preheat your oven to 325°F (163°C).

In a bowl, combine graham cracker crumbs, sugar, and melted butter until well blended. Press this mixture firmly into the bottom of a muffin tin lined with cupcake liners.

In a separate bowl, beat the cream cheese until smooth. Gradually add in sugar and vanilla extract, mixing until well incorporated.

Add eggs one at a time, beating just until blended after each addition.

Pour the cheesecake mixture over the prepared crust in the muffin tins.

Bake the muffin tray in the preheated oven for about 20-25 minutes. Look for the centers to be set but still slightly jiggly.

Allow to cool in the pan for 10 minutes, then transfer to the fridge to chill for at least an hour before serving.