Preheat oven to 350 degrees. Mix graham cracker crumbs, butter and sugar together in a bowl. Line a cupcake pan with liners. Add a heaping tbsp of graham cracker mixture into each muffin liner, distributing evenly. Press the graham cracker mixture on the bottom and around the sides of the liner. Bake for 8-10 minutes. Set aside to cool
Using a cuisinart mixer or a hand mixer, beat whip cream until it begins to thicken. Add cream cheese and vanilla and beat for an additional 30 seconds. Slowly add in powdered sugar and continue to beat until mixture thickens and forms peaks. Fill muffin liners to the top. Refrigerator at least 2 hours or until ready to serve. Serve with fresh berries of choice on top.
Good Thyme Tip - This can also be made into a pie instead. Just use a glass pie dish and bake the crust in the pie dish. Fill the crust with the cream cheese filling and refrigerate.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/cream-cheese-tart/