Preheat your oven to 325°F (160°C). Prepare crusts while the oven warms.

In a bowl, beat the softened cream cheese with an electric mixer until smooth and lump-free, about 2-3 minutes.

Add granulated sugar and vanilla extract, blend until well combined.

Gently fold in whipped cream using a spatula to keep it airy.

Fold in crushed mini chocolate eggs until evenly distributed.

Pour cheesecake filling into the prepared graham cracker crusts, filling each about three-quarters full.

Place filled crusts on a baking sheet and bake for 15-20 minutes until edges are set and the center is slightly jiggly.

Cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours.