In a bowl, mix graham cracker crumbs with melted butter until well combined.

Divide the mixture among four 8-oz mason jars, pressing it firmly into the bottom to form the crust.

In another bowl, beat cream cheese until smooth.

Add powdered sugar and vanilla extract to the cream cheese, mixing until well combined.

Fold the whipped cream into the cream cheese mixture until smooth.

Spoon or pipe the cheesecake mixture into the jars over the crust.

Seal the jars and refrigerate for at least 2 hours or until set.

Before serving, top with your choice of toppings.