Crush graham crackers into fine crumbs using a food processor or blender.
Melt butter in microwave: heat in 15-30 second increments until fully liquid.
Mix crumbs and butter for 1 minute until well combined with no dry spots.
Press mixture firmly into 12 paper cups using thumb and forefinger pressure.
Beat cream cheese with electric mixer on medium speed until smooth and airy (~2 minutes).
Add sugar gradually while mixing to avoid lumps in the final product.
Increase mixer speed to high and whip in heavy cream until soft peaks form when the bowl is inverted.
Stir in vanilla extract with whisk until fully incorporated into the filling.
Hold each cup upright and gently pipette filling into each prepared cup until 3/4 full.
Arrange filled cups on a parchment-lined tray to prevent sticking.
Refrigerate assembled cups for a minimum of 45 minutes but up to 8 hours for optimal texture.