FOR THE CRUST:
1 1/4 c. graham cracker crumbs (It takes about one whole package of crushed crackers to get this amount. I put the crackers in a Ziploc bag, then rolled over them with a rolling pin to crush them.)
3 T. sugar
1/3 c. butter, melted
FOR THE CHEESECAKE:
16 oz. cream cheese
1/2 c. sugar
1 t. vanilla
1 can (about 20 oz.) cherry topping (or any other fruit filling of your choice)
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.
Beat cream cheese, sugar, eggs, and vanilla until thick and creamy. Spoon mixture onto graham cracker crust, filling about 3/4 full. Bake for 15 minutes or until a toothpick inserted comes out mostly clean. The tops will round out and crack and that's when you know they're done. (Note: It took mine another 10 minutes or so to cook after my 15-minute buzzer went off!)
Let them cool, then add cherry filling to the top. These are best when served cold.