Step 1: Make the Crust
In a medium bowl, combine graham cracker crumbs, melted butter, and sugar.
Stir until everything is well mixed and the crumbs are coated in butter.
Spoon about 1–2 tablespoons of the mixture into the bottom of each mini tart or muffin pan.
Press down gently with the back of a spoon to form a firm crust.
Chill the crust in the fridge for 10 minutes to set while you prepare the filling.

Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy.
Add the powdered sugar and vanilla extract, and continue to beat until fully combined.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
Taste and adjust sweetness if needed.

Step 3: Assemble the Mini Cheesecakes
Spoon the cheesecake filling over the chilled crusts, filling each one to the top.
Smooth the tops with a spatula, and refrigerate for at least 3 hours (or overnight) to let them firm up.

Step 4: Decorate and Serve
Once the mini cheesecakes have set, it’s time to decorate!
Top each one with your favorite Easter candies and a few fresh berries for a burst of color.
If you want extra fluff, add a dollop of whipped cream on top.
Serve chilled and watch them disappear!