Step 1: Make the Crust

1. Prepare Crust Mixture: In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until the crumbs are evenly coated and resemble wet sand.
2. Fill the Muffin Cups: Line a muffin tin with cupcake liners. Press about 1 tablespoon of the crust mixture into the bottom of each liner, pressing down firmly to create a compact layer.
3. Chill: Place the muffin tin in the refrigerator to set while you prepare the filling.

Step 2: Prepare the Cheesecake Filling

1. Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
2. Add Sugar and Vanilla: Add powdered sugar and vanilla extract, and continue beating until fully combined and smooth.
3. Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form, which takes about 3-4 minutes. Be careful not to overbeat.
4. Combine: Gently fold the whipped cream into the cream cheese mixture, mixing until fully incorporated and smooth.
5. Fill the Cups: Spoon or pipe the cheesecake filling over the crusts in the muffin cups, filling each about 3/4 full.
6. Chill: Refrigerate the cheesecakes for at least 3 hours, or until set.

Step 3: Decorate with Santa Faces

1. Add Strawberry Hats: Place a strawberry, pointed side up, on top of each cheesecake to resemble Santa’s hat.
2. Create the Santa Beard: Use whipped cream or frosting to pipe a beard around the base of the strawberry. You can also add a dollop on top of the strawberry for the pompom of Santa’s hat.
3. Add Santa’s Eyes and Nose: Attach candy eyes or use black gel icing to make eyes on each Santa. Place a small red candy or use a dab of red icing for Santa’s nose.
4. Dust with Powdered Sugar: For a snowy effect, dust the tops lightly with powdered sugar.

Step 4: Serve and Enjoy

1. Remove from Liners: Carefully remove each cheesecake from the muffin liner.
2. Serve: Place the mini Santa cheesecakes on a serving platter for a festive holiday display.