In a medium bowl, mix together the graham cracker crumbs and melted butter until the mixture resembles wet sand.

Using your fingers or the bottom of a measuring cup, firmly press the crust mixture into silicone molds or mini muffin liners to create an even base.

In a large bowl, beat the softened cream cheese with a hand mixer on medium speed until completely smooth.

Gently fold in the whipped cream using a spatula until fully combined.

Spoon or pipe the cheesecake filling smoothly over the pressed crust bases in your molds.

Cover the molds with plastic wrap and refrigerate them for at least 1–2 hours.

Carefully remove the no-bake cheesecake bites from their molds and serve them chilled.