Here is the detailed, step-by-step method to recreate the look and texture shown in the original pictures:

Preheat oven to 350 °F (175 °C).

Prepare the crust: Use a food processor (or a sealed plastic bag + rolling pin) to crush the graham crackers into fine crumbs.

In a bowl, mix the graham cracker crumbs, melted butter (3 Tbsp), and 1 tablespoon sugar until evenly moistened.

Press about a heaping tablespoon of that crumb mixture into the bottom of each cavity of a mini cheesecake pan (or mini muffin pan) to form the crust base.

In a large mixing bowl (or stand mixer), beat the softened cream cheese and ¾ cup granulated sugar together until smooth and creamy (no lumps).

Add the eggs, one at a time, mixing after each until well combined. Then stir in the vanilla extract.

Gently fold in the ¾ cup miniature chocolate chips into the cheesecake batter.

Fill each prepared crust cavity approximately ¾ full with the cheesecake mixture. Be careful not to overfill.

Bake in the preheated oven for 13–15 minutes, until the cheesecakes are just set (slightly firmed around the edges).

Immediately turn off the oven and leave the door slightly open, letting the cheesecakes cool inside for 5 minutes. This gradual cooling helps prevent cracking.

Remove from oven and cool completely on a wire rack. Only after fully cooled, remove the mini cheesecakes from the pan.

Meanwhile, prepare the whipped cream: In a mixing bowl, whisk (or beat) 1 cup heavy whipping cream with 2 Tbsp sugar (and ½ tsp vanilla, if using) until stiff peaks form.

Top each mini cheesecake with a dollop of freshly whipped cream, and optionally garnish with extra mini chocolate chips or even small cookies.