Preheat the oven to 180C/350F. Grease two 12-count muffin tins and fill 18 of them with muffin liners.
In a mixing bowl, mix the graham cracker crumbs with melted butter until combined. Spoon the mixture amongst the muffin liners and press them into the bottom. Bake for 10 minutes, until firm. Remove the muffin pans from the oven.
Reduce the heat to 150C/300F. In a mixing bowl, beat the cream cheese using an electric mixer or stand mixer (with paddle attachment) until smooth. Add the remaining ingredients and beat until combined and smooth.
Divide the mixture amongst the muffin cups, until full. Bake for 22-25 minutes, or until set.
Remove from the oven and let cool completely, before refrigerating for at least 4 hours.
Notes
TO STORE: Cheesecake cupcakes must always be stored in the refrigerator, covered, for up to 2 weeks. TO FREEZE: Place leftover cheesecake cupcakes in a ziplock bag and store them in the freezer for up to 6 months.