Prepare the Crust:
In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until well combined.
Divide the mixture evenly among 12 standard muffin cups lined with paper liners, pressing firmly to create an even layer for the crust.

Prepare the Filling:
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Gradually add the sifted confectioners’ sugar and vanilla extract, beating until well combined and smooth.
In a separate bowl, whip the cold heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until just combined, being careful not to overmix.

Assemble and Chill:
Spoon the cream cheese filling evenly over the crusts in each muffin cup.
Cover the muffin tin with plastic wrap and refrigerate for at least 2 hours, or until the cheesecake is set.

Serve:
Once chilled and set, carefully remove the cheesecake cups from the muffin tin. Serve chilled.