In a medium bowl, combine crushed graham cracker crumbs with white sugar. Melt unsalted butter and mix it in until the mixture resembles wet sand. Line a muffin pan with muffin liners and press about 1-2 tablespoons of the crumb mixture into each liner to form a compact crust. Refrigerate for 15 minutes until set and firm.

In a large bowl, use an electric mixer to beat softened cream cheese until smooth. Gradually add confectioners’ sugar and vanilla essence, mixing until well blended and creamy.

In another bowl, whip heavy cream until it reaches stiff peaks, then carefully fold it into the cream cheese mixture until no streaks remain.

Gently stir in roughly crushed mini eggs, being careful not to deflate the whipped cream.

Spoon the cheesecake filling into each liner, smoothing the tops with a spatula. For added decoration, sprinkle some additional crushed mini eggs on top before chilling.

Place the assembled cheesecakes back into the refrigerator and chill for at least 2 hours.

Once chilled, carefully remove them from the muffin pan and enjoy!