Prepare the Crust:

• In a bowl, combine crushed graham crackers, granulated sugar, and melted butter. Mix until the texture resembles wet sand.

• Line a muffin tin with paper liners. Spoon about 1 tablespoon of the crust mixture into each liner and press down firmly to form the base.

• Place the muffin tin in the refrigerator to chill while preparing the filling.

Make the Cheesecake Filling:

• In a large mixing bowl, beat the softened cream cheese until smooth.

• Add powdered sugar and vanilla extract. Continue to beat until well combined and creamy.

• Gently fold in the thawed whipped topping until the mixture is smooth.

• Stir in the mini chocolate chips until evenly distributed.

Assemble the Cheesecakes:

• Remove the muffin tin from the refrigerator.

• Spoon the cheesecake filling over the prepared crusts, filling each liner to the top.

• Smooth the tops with a spoon or spatula.

Chill:

• Cover the muffin tin with plastic wrap or foil.

• Refrigerate for at least 4 hours, or until the cheesecakes are firm and set.

Optional Ganache Topping:

• In a microwave-safe bowl, combine ⅓ cup chocolate chips and 2 tablespoons heavy cream.

• Microwave in 20-second intervals, stirring after each, until the chocolate is melted and the mixture is smooth.

• Allow the ganache to cool slightly, then drizzle over the chilled cheesecakes.

Serve:

• Once set, remove the cheesecakes from the muffin tin.

• Peel off the paper liners and serve chilled. Enjoy!