Prep the crust – In a small bowl, mix graham cracker crumbs, melted butter, and sugar until combined.

Layer the base – Spoon about 2 tablespoons of the crumb mixture into each serving cup. Press gently to form a firm base.

Make the filling – In a separate bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla, then gently fold in whipped cream.

Assemble the cups – Spoon the cheesecake filling over the crust in each cup. Smooth the tops or leave a rustic swirl—you do you.

Chill time – Refrigerate for at least 2 hours, preferably 4, to let the cheesecake set.

Add toppings – Just before serving, top with fresh berries, chocolate shavings, or a drizzle of caramel.

Serve and smile – Grab a spoon and enjoy the creamy, crunchy magic you just created.