Preheat oven to 350 degrees F. Lightly spray cheesecake tray with non-stick cooking spray or line 18 muffins slots with cupcake liners; set aside.

In a food processor pulse crackers into fine crumbs. Add to a medium bowl. Add in sugar and cinnamon, mix throughly. Add melted butter and mix until crumbs resemble fine sand mixture.

Add a heaping tablespoon to mini cheesecake trays or lined muffin trays. Press mixture down with the back of the tablespoon. Bake 5 minutes; set aside until ready to use.

Lower your oven temperature to 325 degrees F.

In a stand mixer, cream cream cheese until smooth. With the mixer on slow, add the sugar then the eggs one at a time, making sure each egg is incorprated. Lastly add the vanilla extract.

Spoon cream cheese mixture onto the graham cracker crust and bake 15-18 minutes, or until set.

Let mini cheesecakes cool completely on a wire rack, then add them to the refrigerator. Keep them in the fridge for a minimum of 4 hours or overnight.This will let them set up nicely.

Once cooled and set, remove them from the cheesecake tray or muffin tray. Remove the wrappers if you used a muffin tray.

Garnish each cheesecake with tinted coconut grass, then a marshmallow peep and/or egg candies.

Enjoy & Happy Easter!