Preheat your oven to 350°F (175°C).

In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar until well mixed. Press this mixture into the bottom of a muffin tin lined with mini cupcake liners.

In another bowl, beat the softened cream cheese using an electric mixer until smooth. This should take about 2 minutes.

Gradually add in the granulated sugar and vanilla extract, mixing until combined.

Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.

Now, mix in the peanut butter and heavy cream until the mixture is smooth and creamy.

Pour the cheesecake mixture over the crust in each muffin tin cup, filling them about three-quarters full.

Bake in the preheated oven for about 15-18 minutes, or until the edges are set but the centers still slightly jiggle.

Allow the cheesecakes to cool in the tin for 10 minutes, then carefully transfer them to the fridge to chill for at least 2 hours.

Before serving, top each mini cheesecake with chopped mini Reeses and a drizzle of chocolate syrup if desired.