Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners.

In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.

Press about 1 tablespoon of the crumb mixture into the bottom of each muffin liner to form the crust.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

Gradually add powdered sugar and vanilla extract, mixing until well incorporated.

Add the eggs one at a time, mixing on low speed until just combined. Do not overmix.

Spoon the cream cheese mixture over the crusts in the muffin tin, filling each liner about 3/4 full.

Bake for 18-20 minutes, or until the centers are set but slightly jiggly. Remove from the oven and let cool at room temperature for 30 minutes.

Refrigerate the mini cheesecakes for at least 2 hours before serving.

Top with mixed berries just before serving.