Prepare the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Spoon about 1 tablespoon of the crust mixture into the bottom of each mini muffin tin or individual tart cups. Press down gently with the back of a spoon to compact the crumbs. Refrigerate the crusts for 10-15 minutes while you prepare the filling.

1. Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth using a hand mixer or stand mixer. Add the powdered sugar and vanilla extract, and continue to beat until well combined. Slowly pour in the melted chocolate and mix until fully incorporated. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the chocolate cream cheese mixture, being careful not to deflate the whipped cream.
2. Assemble the mini cheesecakes: Spoon or pipe the chocolate cheesecake filling onto the prepared crusts, filling each cup nearly to the top. Use a spoon or spatula to smooth the tops. Refrigerate for at least 4 hours or overnight to allow the cheesecakes to set.
3. Serve: Once the cheesecakes are set, remove them from the muffin tin or tart cups. Garnish with whipped cream, chocolate shavings or mini chocolate chips, and fresh berries or mint leaves for a festive touch.