Step 1: In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons sugar until evenly moistened.
Step 2: Press about 2 tablespoons of the crumb mixture into the bottom of each of 12 lined muffin cups, using the back of a spoon to compact it firmly.
Step 3: In a large bowl, beat the softened cream cheese with 1/2 cup sugar and vanilla extract until smooth and creamy.
Step 4: In a separate bowl, whip the heavy cream until stiff peaks form.
Step 5: Gently fold the whipped cream into the cream cheese mixture until fully combined and no streaks remain.
Step 6: Spoon or pipe the cheesecake filling over the crusts in the muffin cups, smoothing the tops with a spatula.
Step 7: Refrigerate for at least 4 hours, or until set.
Step 8: Garnish with fresh berries or fruit if desired, then serve chilled.