Combine graham cracker crumbs and melted butter in a bowl.
Mix until crumbs are evenly moistened.
Press mixture firmly and evenly into 12 mini cupcake liners or small jars.
Chill crusts in the refrigerator for 10 minutes.
In a separate bowl, beat softened cream cheese until smooth.
Gradually add sifted confectioners’ sugar and alcohol-free vanilla extract, mixing until fully incorporated.
In another bowl, whip chilled heavy cream until stiff peaks form.
Gently fold whipped cream into the cream cheese mixture.
Spoon filling into the chilled crusts, pressing down firmly.
Cover and refrigerate for at least 4 hours before serving.