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Preheat the oven to 375ºF.
Use a food processor to process the graham crackers into fine crumbs.
Place the crumbs in a medium bowl and add the sugar and butter. Mix until well combined.
Place 12 paper liners in a standard size muffin pan.
Divide the graham cracker mixture evenly between the 12 cups.
Use a small glass to press the crusts down firmly and evenly into the bottom of the paper cups.
Bake the crusts for about 4 minutes. Then allow them to cool.
Lower the oven to 325ºF.
In a medium bowl, mix the cream cheese until creamy and smooth.
Add in the sugar and vanilla. Mix well, scraping the bowl as needed.
Add in the room temperature eggs and mix on low speed just until combined.
Using an ice cream or cookie dough scoop, divide the cheesecake batter evenly between the 12 cups.
Tap the pan on the cupboard several times to release any air bubbles.
Once the oven temperature is down to 325ºF, bake for 22-24 minutes. Do not overbake.
Allow the cheesecakes to cool in the pan until they are room temperature, then remove them from the pan.
Chill the cheesecakes in an airtight container for at least 4 hours, but preferably overnight.
Top with your favorite syrups, pie fillings, fruits or whipped cream.
Serve cold.