Preheat the oven to 325°F (163°C).
Mix graham cracker crumbs and melted butter in a bowl.
Divide the crust mixture into muffin tins.
Press the crumbs down firmly to form the crust.
Bake the crust for 8-10 minutes, then cool.
In a mixing bowl, beat cream cheese, sugar, and vanilla until smooth.
Add eggs, one at a time, mixing well after each addition.
Stir in food coloring until desired green hue is achieved.
Pour the cheesecake filling into the prepared crusts.
Bake for 15-20 minutes until set but slightly jiggly in the center.
Let the cheesecakes cool in the tin, then refrigerate for at least 4 hours.
Top with whipped cream and festive decorations before serving.
