For the Crust:

1. 1. Preheat your oven to 325°F (160°C).
2. 2. In a medium bowl, combine crushed graham crackers and melted butter until well mixed.
3. 3. Press the mixture firmly into the bottom of each mini cheesecake mold or muffin tin.

For the Filling:

1. 1. In another bowl, beat softened cream cheese until smooth.
2. 2. Add granulated sugar and mix until combined.
3. 3. Stir in vanilla extract until evenly distributed.
4. 4. Add eggs one at a time, beating on low speed just until combined; avoid overmixing.
5. 5. Spoon the cream cheese filling over the crusts in each mold until they’re about three-quarters full.
6. Baking:
7. 1. Place filled molds in the oven and bake for about 20-25 minutes or until set but slightly jiggly in the center.
8. 2. Remove from oven and let cool completely at room temperature.
9. Chilling:
10. 1. Transfer mini cheesecakes to the refrigerator and chill for at least two hours before serving.