Preheat your oven to 325°F (160°C).

In a mixing bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter until mixed. Press this mixture into the bottom of greased muffin tins.

In another bowl, beat the softened cream cheese until creamy and smooth. Gradually add 1 cup of sugar and the vanilla extract, mixing until well combined.

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

Pour the cream cheese mixture evenly over the crusts in the muffin tins.

Bake for 20-25 minutes or until the cheesecakes are set.

Let the cheesecakes cool at room temperature, then refrigerate for at least 2 hours before serving.