Preparation

• Mix graham cracker crumbs, melted butter, and sugar until the texture resembles wet sand.
• Line a muffin tin and press the crust mixture firmly into each cup.
• Chill the crust in the refrigerator for 20–30 minutes until firm.
• Beat softened cream cheese until smooth and creamy.
• Add powdered sugar and vanilla extract, mixing until fully combined.
• In a separate bowl, whip heavy cream until stiff peaks form.
• Gently fold the whipped cream into the cream cheese mixture.
• Spoon or pipe the filling onto the chilled crusts.
• Refrigerate for at least 4 hours or overnight until set.
• Top with whipped topping and holiday sprinkles before serving.