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Preheat oven to 325F. Line a muffin pan with 5 paper liners. If not using paper liners, grease with cooking spray.
In a small bowl, mix together the graham cracker crumbs and melted butter until moistened and clumpy.
Press roughly 2 tablespoons crumbs into the bottom of each paper liner. Bake 5-8 minutes or until set and no longer looks wet. Cool while you make the filling.
In a large mixing bowl on high speed, beat together the cream cheese and sugar until light and fluffy, about 2-3 minutes. Scrape down the bowl as needed.
Beat in the egg for 1 minute or until smooth (do not overbeat). Beat in the vanilla.
Divide the filling among the paper liners. They should be filled to the top. Bake 22-25 minutes or until tops and edges are firm, the center slightly jiggles when moved, and internal temperature is 150F.
Cool for 1 hour at room temperature then cover and refrigerate at least 4 hours or overnight before garnishing and serving. Store leftovers in an airtight container in the refrigerator for up to 5-7 days.