Preheat oven to 350 degrees. Line 1 1/2 muffin tins (18 spaces) with cupcake liners.

Mix graham crackers, sugar and melted butter. Press a spoonful into each cupcake liner and press firmly to the bottom, more or less depending on how thick you want the crust.

Beat cream cheese, sugar, eggs, and vanilla until thick and creamy. Spoon mixture onto graham cracker crust, filling 3/4 full. Bake for 15 minutes or until a toothpick inserted comes out mostly clean (some dry crumbs sticking to it is okay). The tops will round out and crack and that’s when you’ll know they are done.

Let them cool, then add cherry filling to top, or any other fruit filling you prefer. These are best served cold.