In a mixing bowl, combine graham cracker crumbs, 2 tablespoons granulated sugar, and melted butter. Mix until well combined.

Press the mixture into the bottom of individual cups or glasses to form a crust.

In a separate bowl, beat the softened cream cheese until smooth.

Add 1/2 cup granulated sugar and vanilla extract to the cream cheese, and mix until well incorporated.

In another bowl, whip the cold heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until fully combined.

Spoon or pipe the cheesecake filling over the crusts in the cups.

Refrigerate for at least 2 hours to set.

Before serving, garnish with fresh berries and dust with powdered sugar if desired.