Preheat your oven to 325°F. Line a 12-cup muffin tin with paper liners.

In a medium bowl, combine the graham cracker crumbs, melted butter, and salt. Mix well until the mixture resembles wet sand.

Divide the graham cracker mixture among the 12 muffin cups. Press the mixture firmly into the bottom of each cup with a spoon or your fingers.

In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy, about 2-3 minutes. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

Divide the cheesecake filling evenly among the muffin cups, filling each cup about 2/3 full.

Bake the cheesecake bites for 20-25 minutes, or until the edges are lightly golden and the centers are just set.

Remove the cheesecake bites from the oven and allow them to cool to room temperature. Once cooled, chill the cheesecake bites in the refrigerator for at least 2 hours, or overnight.

Once chilled, remove the cheesecake bites from the muffin tin and top each one with your desired toppings. Serve chilled.