Step 1: Line a 24-cup mini muffin tin with paper liners. Set aside.
Step 2: In a medium bowl, combine graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until all crumbs are moistened.
Step 3: Distribute the crumb mixture evenly among the mini muffin liners. Press firmly into the bottom of each liner using a small spoon or your fingers. Place the muffin tin in the freezer for 10-15 minutes to set the crust.
Step 4: In a large bowl, using an electric mixer, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, continuing to beat until well combined and no lumps remain.
Step 5: In a separate, chilled bowl, whip the very cold heavy cream with clean beaters until stiff peaks form.
Step 6: Gently fold the whipped cream into the cream cheese mixture until no streaks remain and the filling is light and airy.
Step 7: Spoon or pipe the cheesecake filling into each mini muffin liner, filling them almost to the top. Smooth the tops with a spoon or offset spatula.
Step 8: Generously sprinkle with Christmas sprinkles.
Step 9: Refrigerate the cheesecake bites for at least 2 hours, or until completely set. For best results, chill for 4-6 hours or overnight.
Step 10: Once set, carefully remove the cheesecake bites from the muffin tin and peel off the paper liners before serving. Enjoy your festive treats!