In a bowl, mix graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Press the mixture into the bottom of serving cups to form the crust.

In another bowl, beat the softened cream cheese with 1/2 cup of granulated sugar and vanilla extract until smooth.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until combined.

Spoon or pipe the cheesecake filling into the crusted cups.

Refrigerate for at least 2 hours to set.

Before serving, garnish with fresh berries and powdered sugar if desired.