In a bowl, mix the graham cracker crumbs with melted butter until combined.
Press the mixture into the bottom of each cup to form a crust.
In a separate bowl, beat the cream cheese until smooth.
Gradually add sugar and vanilla, mixing until well combined.
In another bowl, whip the heavy cream until stiff peaks form.
Fold the whipped cream into the cream cheese mixture until smooth.
Spoon the cheesecake mixture over the crust in each cup.
Cover with plastic wrap and refrigerate for at least 2 hours.
Before serving, top with fresh berries.
Drizzle with caramel sauce for an added touch.