Line a mini muffin tin with paper liners.

Ensure your cream cheese is at room temperature for a smooth texture.

In a small bowl, mix graham cracker crumbs and melted butter until well combined.

Press about 1 tablespoon of the mixture into the bottom of each mini muffin liner.

Place the tin in the refrigerator to set while you prepare the filling.

In a large bowl, beat the softened cream cheese and powdered sugar until smooth.

Stir in the vanilla extract.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until no streaks remain.

Spoon the cheesecake mixture onto the prepared crusts, filling each liner to the top.

Smooth the tops with a spatula.

Chill in the refrigerator for at least 2 hours (overnight is best) until firm.

Remove the bites from the tin and garnish with fresh berries or a dollop of jam just before serving.