Preheat the oven to 350 degrees.
Use your mixer to make graham cracker crumbs.
Mix graham cracker crumbs, 1 tbs of sugar, and melted butter in a mixer so it blends together.
Using a tbs or small spoon, scoop your graham cracker mixture into the bottom of each muffin pan. I used a non-stick muffin pan, but if you don't have that available you can use muffin liners and place them on a cookie sheet.
Using your mixer, mix cream cheese and sugar together.
Add eggs and vanilla then mix until combined.
Pour the cheesecake mixture into your muffin pan.
Bake for 13-15 minutes. After this is done baking, it helps to turn off the oven and leave the door slightly open to allow cheesecake to cool for 5-7 minutes.
Remove from the oven and place on a wire rack to cool completely.
Enjoy with toasted coconut or chocolate drizzle.