Line a couple standard muffin tins with cupcake liners, set aside.

In a medium bowl, combine the crushed graham cracker crumbs and melted butter. Stir well, until the graham crackers look like wet sand.

Measure out a heaping tablespoon of crumbs and fill each cupcake liner. Use the bottom of a ¼ cup measuring cup to press the crumbs into the bottom of the pan. Set aside.

In the bowl of a stand mixer, combine the softened cream cheese and sugar. Cream until smooth.

Add in the vanilla and heavy cream. Mix on low until combined and then whip on medium for about a minute. Scrape the sides and mix again until thoroughly combined.

Measure out the filling into each cupcake liner and fill until just below the top of the liner.

Refrigerate for at least 2-4 hours or until set.

Just prior to serving, top with the assorted berries.