Combine the crushed graham crackers with melted butter in a small bowl until well mixed.
Distribute the mixture evenly into eight small dessert cups or jars.
Press the crumbs down firmly with the back of a spoon to create a solid base.
In a large bowl, beat the softened cream cheese and powdered sugar on medium speed until smooth.
In a separate chilled bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream and vanilla extract into the cream cheese mixture until combined.
Pipe or spoon the filling into each cup over the prepared crusts.
Refrigerate for at least 2 hours before serving to allow the filling to set.