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

Divide the crumb mixture evenly among serving cups, pressing it down gently to form a crust layer.

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

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

In another bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until well combined, being careful not to deflate the whipped cream.

Spoon or pipe the cheesecake mixture over the crust in each cup, filling them about three-quarters full.

Refrigerate the cheesecake cups for at least 2 hours to set.

Before serving, top each cup with fresh berries.