Preheat the oven to 325°F (165°C). Spray 2 12-cup mini muffin tins with nonstick cooking spray, ensuring each cup is well greased. Place muffin tins on a sheet pan.

Stir together graham cracker crumbs, 1 tablespoon sugar, butter, and 1/8 teaspoon vanilla extract in a bowl until crumb mixture resembles wet sand. Spoon a slightly rounded teaspoon of crumb mixture into the bottom of each cup and create an even layer.

Place one muffin pan on top of the other and press lightly to compact the crumbs. Repeat with the other pan.

Combine softened cream cheese, 1/2 cup sugar, and 1/2 teaspoon vanilla extract in a bowl. Beat until light and fluffy using an electric mixer. Add flour and one egg, beating until incorporated, and then add the second egg, mixing until smooth.

Pipe the batter into muffin tins, filling them to the top. Use a skewer to remove air bubbles, and tap the pan on the counter to settle the batter.

Bake in the oven for 20–25 minutes, or until batter rises slightly and small cracks appear on the surface. The cheesecakes on the inside may bake slower than the ones on the edges.

Let cheesecakes cool to room temperature for about 20 minutes, then remove from tins. Chill in the refrigerator for at least 30 minutes before decorating.