In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
Press the mixture evenly into the bottom of 12 mini cheesecake cups or a muffin tin lined with cupcake liners to form the crust.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until well combined and smooth.
Spoon the cheesecake filling over the prepared crusts, filling each cup to the top.
Refrigerate the mini cheesecakes for at least 4 hours or until set.
Before serving, decorate each cheesecake with Easter-themed candies.
Enjoy your festive Easter No-Bake Mini Cheesecakes!