In a bowl, combine the graham cracker crumbs, melted butter and sugar together until everything is combined.

Add about 1/8 cup of the crumbs into the bottom of each of the cups. I used 16 (5 oz) cups.

Then using the tart tamper or small cup to lightly press the crumbs into the bottom of the cups.

Set aside while you prepare the cheesecake mixture.

In the bowl, cream together the softened cream cheese and butter until smooth. Add in the powdered sugar and vanilla and continue to mix until combined and smooth.

Add in the pudding mix along with 1/2 of the milk. Then slowly mix in the remaining milk. Finally, fold in the container of Cool Whip.

Spoon the filling into the cups. I like to use a cookie scoop to do this. Divide the mixture evenly beteween the cups. Spread the top of the cheesecake out evenly using the back side of a spoon or a small ofset spatula.

Place the cups in the refrigerator and allow to chill for up to 2 hours. Remove from the refrigerator and top with the pie filling or fresh fruit. Makes 16 servings.