1. Start by preparing the crust. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are well coated and resemble wet sand.
2. Divide the mixture evenly among small serving cups, pressing down lightly to form the crust base. Set aside.
3. In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy, about 3 minutes.
4. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
5. Spoon the cream cheese filling over the crusts in your serving cups, filling them almost to the top.
6. Refrigerate the cheesecake cups for at least 2 hours, or until set.
7. Before serving, top each cup with fresh berries or your choice of fruit.

If you’re like me and always have little helpers around, let them choose the fruit toppings. It’s a fun way to get everyone involved and makes the dessert feel even more special.