Prepare a cupcake pan with 12 cupcake liners.

Put the Graham Crackers into a food processor and process until you have fine crumbs. Alternatively, add them to a zip lock bag and use a rolling pin to bash them up into fine crumbs.

Add the melted butter to the food processor and process until combined. The cookie mixture should now look like damp sand.

Divide the cookie mixture between the 12 cupcake liners. Use the back of a spoon press the mixture into the muffin cups. Make sure to compact it very well into a layer on the bottom of the liner. Set aside while you make the cheesecake filling.

Add half of the heavy whipping cream to a mixing bowl. (Put the remaining heavy whipping cream back into the refrigerator to use as topping for the mini cheesecakes later.)

Whisk the heavy whipping cream to stiff peaks.

In a separate bowl, add the cream cheese, powdered sugar and vanilla extract. Beat until fully combined and creamy.

Add the whipped heavy cream to the cream cheese mixture. Use a spatula or wooden spoon to gently fold the whipped cream into the cream cheese mixture.

Add the sprinkles and gently fold them into the cheesecake mixture.

Divide the cheesecake mixture between the cupcake liners. Use the back of a spoon to level it.

Cover the cupcake pan with plastic clingwrap and put it into the freezer for 60 minutes.

When the mini cheesecakes have set. Remove them from the freezer.

Add the remaining heavy whipping cream to a bowl and whisk it to soft peaks.

Transfer the whipped cream to a piping bag fitted with a star nozzle. Pipe swirls on top of each mini cheesecake and add sprinkles to the top of each one to decorate.