Preheat oven to 350°F (175°C) and line a muffin tin with 12 paper liners.
Combine graham cracker crumbs and melted butter in a bowl until the mixture resembles wet sand.
Press 1 tablespoon of the mixture into the bottom of each lined muffin cup.
Bake crusts for 5 minutes at 350°F, then remove and set aside.
In a large bowl, beat the softened cream cheese and sugar together until completely smooth and lump-free.
Add the eggs one at a time, mixing on low speed until just incorporated, being careful not to overbeat.
Stir in the vanilla extract.
Divide the batter evenly among the 12 cupcake liners, filling each nearly to the top.
Bake for 18 to 20 minutes, or until the edges are set but the centers remain slightly jiggly.
Remove from the oven and allow to cool completely in the pan before serving.