Preheat your oven to 325°F (160°C).

In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are well coated.

Place cupcake liners in a muffin tin and add about a tablespoon of the crumb mixture to each liner. Press the crumbs down firmly to form a base.

Bake the crusts in the oven for about 10 minutes, then remove them to cool.

In another mixing bowl, beat the softened cream cheese with an electric mixer until it is smooth and creamy.

Add in the vanilla and sugar. Mix until well combined.

Next, add the eggs one at a time, mixing well after each addition.

Spoon the cheesecake mixture into each cupcake liner, filling them about three-quarters full.

Bake the cheesecakes for 18-20 minutes, or until the centers are set.

Once baked, turn off the oven and let them cool inside for about 10 minutes. Then take them out and let them cool completely at room temperature.

After the cheesecakes are cooled, sprinkle the toasted shredded coconut on top.

Finish with fun candy eggs and more colorful sprinkles for decoration.