Crush the graham crackers in a Ziploc bag using a rolling pin or food processor until they resemble fine sand.

Mix the graham cracker crumbs with melted butter in a medium bowl, stirring until evenly coated.

Line a mini muffin tin with paper liners. Spoon about a tablespoon of the crumb mixture into each liner and press down firmly to create a solid crust.

Refrigerate the muffin tin for at least 15-20 minutes to allow the crusts to set.

Beat the softened cream cheese in a large mixing bowl until smooth and fluffy, about 2-3 minutes.

Gradually add the sifted powdered sugar and stir in the vanilla extract.

Whip the cold heavy cream in a separate chilled bowl until stiff peaks form.

Fold the whipped cream into the cream cheese mixture gently until just combined.

Spoon or pipe the cheesecake filling over the chilled crusts in the mini muffin tin.

Tap the muffin tin gently on the counter to settle the filling and remove any air bubbles.

Chill the muffin tin in the refrigerator for a minimum of 4 hours, ideally overnight.

Lift each cheesecake bite out of its mini muffin liner carefully.

Sprinkle festive decorations on top for a cheerful finish.

Serve the cheesecake bites straight from the refrigerator.