1. Prep by lining a muffin tin with cupcake paper liners.
2. On a plate, crush down ~8 graham cracker squares with a fork. Crush them into a fine sand texture. Set aside.
3. Melt 3 tbsp of butter in a bowl.
4. Add graham cracker crumbs to the butter bowl and combine into a damp, sandy mixture.
5. Spoon the mixture into each cupcake liner and press down with a spoon/fork to form the crust within each liner. (You \can\ bake the crust in the oven at 350 for a few minutes if you want a firm crust but it’s not necessary)
6. In a stand mixer with a whisk attachment, combine the package of cream cheese, greek yogurt, sugar, honey, lemon juice, and vanilla. Whisk until creamy and well mixed.
7. Pour filling over the crusts of each liner.
8. Place the cheesecakes in the fridge to set for 2 hours for a firm set prior to serving. Can also leave them in overnight.
9. Add any toppings you want and enjoy!