Preheat oven to 350. Spray a mini muffin pan with non-stick spray.

Combine graham cracker crumbs, melted butter, and sugar till all the crumbs are moistened.

Press crumbs into the bottom of each cup of the muffin pan, and set pan aside.

Beat cream cheese and brown sugar until blended.

In a separate bowl, whisk eggs. Add the remaining ingredients to the eggs and mix until combined.

Beat egg mixture into cream cheese mixture until well blended.

Spoon mixture over each graham cracker crust in the mini muffin pan, filling to the top of each cup.

Bake for 15 minutes.

Cool completely, then remove from the mini muffin pan and refrigerate for at least 1 hour.