Mix the graham cracker crumbs, 2 tablespoons of powdered sugar, and melted butter in a bowl until the mixture looks like wet sand.
Line a muffin tray with cupcake liners. Place 2 tablespoons of the crumb mixture into each liner, pressing it down using the back of a spoon.
Place the tray in the refrigerator to set while you make the filling.
Using a hand mixer or a stand mixer with a paddle attachment, beat the room temperature cream cheese and powdered sugar until smooth and creamy on medium speed.
In another bowl, whip cold heavy cream using a whisk until stiff peaks form.Gently fold the whipped cream into the cream cheese mixture.
Use a cookie scoop to place two scoops of the mixture into each muffin tin.
Chill them in the refrigerator for at least 2 hours to allow them to set. For best results cover with saran wrap and place them back in the refrigerator a minimum of 4 hours.
Once they are set, top them with your favorite cheesecake toppings.