• Preheat the oven to 350℉. Line a 12-cavity muffin pan with liners. Set aside.

Make The Graham Cracker Crust

• In a mixing bowl combine the graham cracker crumbs, melted butter, and sugar. Mix until it forms a wet sandy texture.
  1 cup graham cracker crumbs, 4 tablespoons butter, 1 tablespoon granulated sugar
• Fill each muffin liner with a heaping tablespoon of the crust mixture. Use a spoon to press it down firmly to form an even layer of crust.
• Bake for 5 minutes.
• Remove the pan from the oven. Let the pan rest at room temperature for at least 30 minutes so the crust can cool.

Make The Funfetti Cheesecake

• In a large mixing bowl beat the cream cheese on medium speed (use an electric hand mixer or the bowl of a stand mixer with the paddle attachment) until it's fluffy and creamed.
  16 oz full-fat cream cheese
• Add in the sugar, heavy whipping cream, flour, and vanilla extract. Beat together on medium speed for about 2 minutes or until it's really light and fluffy.
  1/2 cup granulated sugar, 3 tablespoons heavy whipping cream, 1 tablespoon all-purpose flour, 1 teaspoon vanilla extract
• Add in the eggs one at a time, beating after each one, and mix just until incorporated.
  2 large eggs
• Gently stir in the sprinkles using a wooden mixing spoon or spatula.
  1/3 cup rainbow sprinkles
• Fill each muffin liner 3/4 of the way full with funfetti cheesecake batter.
• Bake for 16-18 minutes or until the center is almost set.

  Remove the pan from the oven and let it cool down to room temperature. Cover the pan with plastic wrap and let it refrigerate overnight, or for at least 6 hours.

Make The Whipped Cream

• When ready to serve prepare the whipped cream. Add the heavy whipping cream, powdered sugar, and vanilla extract into a mixing bowl. Use an electric hand mixer (or a stand mixer) and beat for 3-5 minutes until stiff peaks form. Start at low speed and increase speed as needed.
  1 cup heavy whipping cream, 3 tablespoons powdered sugar, ½ teaspoon vanilla extract
• Transfer the whipped cream into a piping bag with a large 1A tip, or use a ziplock bag and snip the corner off, and decorate the top of each mini cheesecake. Garnish with rainbow sprinkles.
  rainbow sprinkles