In a mixing bowl, combine graham cracker crumbs and melted unsalted butter until completely mixed. Line a muffin pan with paper or silicone liners, then press the crumb mixture firmly into the bottom of each liner, forming a solid crust. Bake in a preheated oven at 350°F (175°C) for about 8 minutes, until slightly golden and set.

In a large mixing bowl, beat softened full-fat cream cheese using an electric mixer until smooth and creamy. Gradually add granulated sugar and vanilla extract, continuing to mix until fully combined. Lightly whisk the large eggs in a separate bowl, then slowly add them, mixing gently to avoid overmixing.

Carefully spoon the cream cheese filling over the pre-baked crusts in the muffin pan, filling each liner about three-quarters full. Bake at 350°F (175°C) for approximately 22 minutes, until the centers are set but still slightly jiggly.

Once baked, turn off the oven and crack the oven door open slightly. Let the mini cheesecakes rest in the warm oven for 15-20 minutes to cool gradually.

After cooling, transfer the Mini Cheesecake Cups to an airtight container and refrigerate for at least 2 hours.

Once chilled, top each cheesecake with fresh fruit, a dollop of whipped cream, or a drizzle of chocolate ganache.