Prepare a cupcake pan with 12 cupcake liners.

Place the graham crackers into a food processor and process until you have fine crumbs or add them to a zip lock bag and use a rolling pin to bash them up into fine crumbs.

Add the melted butter and sugar to the food processor and process until combined. The cookie mixture should now look like damp sand.

Divide the cookie mixture between the 12 cupcake liners and press the mixture into the muffin cups using the back of a spoon or fingertips, making sure to compact it very well into a layer on the bottom of the liner. Set aside while you make the cheesecake filling.

Add the vegan heavy whipping cream to a mixing bowl. Whisk the heavy whipping cream and powdered sugar to stiff peaks. Add in vanilla and set aside.

In a separate bowl, add the cream cheese, powdered sugar and vanilla extract. Beat until fully combined and creamy.

Add half of the whipped heavy cream to the cream cheese mixture. Using a spatula or wooden spoon to gently fold the whipped cream into the cream cheese mixture. (Place the remaining whipped cream in an airtight container and place in the fridge until ready to decorate the tops of the cheesecakes.)

Add the sprinkles and gently fold them into the cheesecake mixture.

Divide the cheesecake mixture between the cupcake liners and level cheesecake mixture with a spoon.

Cover the cupcake pan with plastic wrap and put it into the freezer for 60 minutes or the fridge for 2 hours or so.

When the mini cheesecakes have set. Remove them from the freezer or fridge to decorate.

Dollop or transfer the whipped cream to a piping bag fitted with a star nozzle. Pipe swirls on top of each mini cheesecake and add more sprinkles to the top of each one to decorate.