In a food processor, add graham crackers and pulverize until a crumb mixture forms. In a mixing bowl add graham cracker crumbs, sugar, melted butter and a pinch of salt, mix together until a u0022wet sandu0022 texture appears.

Take a little bit of the graham cracker crust mixture and press it into a lined mini muffing baking tin.* Optionally, you can make this into one large Mini Egg Cheesecake rather than 24 small mini servings. (See notes) Set the graham cracker crusted mini lined cupcakes aside for now.

In a stand mixer or a mixing bowl with a whisk, whip the softened cream cheese, sugar, vanilla, and yogurt. Once the cream cheese mixture is whipped and smooth, add 1/4 tub of cool whip (1 heaping cup) to the cream cheese mixture. Use a spatula to gently fold the whip cream into mixture until a soft, light and airy filling is formed.

Add chopped mini eggs to the cream cheese filling by folding them in gently. At this point add the cream cheese filling to each lined mini muffin tin. Place in the fridge for 3 hours to chill and set completely. If you find that the mixture hasn't set enough, you can place it in the freezer for about an hour. This will make it easier to remove the muffin liners from each cheesecake.

Optionally, you can add melted white chocolate on top of each mini cheesecake if you prefer before chilling.

Once the mini cheesecakes are set, add whip cream on top of each and some more mini eggs on top to decorate, now they are ready to serve. Enjoy! :)