Preheat the oven to 325°F. Line a muffin tin with paper liners.

In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined. Press about 1 tablespoon of the mixture into the bottom of each muffin liner to form the crust.

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

Spoon the cream cheese mixture over the crusts in the muffin tin, filling each liner about ¾ full. Bake for 15-18 minutes, or until the edges are set but the centers are still slightly jiggly.

Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours to set.

Once chilled, top each cheesecake with diced strawberries and blueberries to create a patriotic effect. Serve and enjoy!