Crust:
Preheat your oven to 350°F (175°C). Line a regular-sized muffin tin with 9 liners and fill half of the other empty spaces with water to ensure even baking. Spray the liners with non-stick spray.
In a food processor, pulse the graham crackers into fine crumbs. Stir in the brown sugar and melted butter until well combined.
Press an even amount of graham cracker crust into the bottom of each muffin liner. Press down the crust using the back of a tablespoon or a small cap, and set aside.
Cheesecake: 4. In a medium bowl, gently beat together the room temperature cream cheese and white sugar on low speed until smooth and creamy. Avoid vigorous mixing to prevent adding air to the batter. 5. Add in the vanilla extract, flour, and lightly beaten egg. Mix until just combined, being careful not to overmix.
Cinnamon-Sugar Swirl: 6. In a small bowl, mix the softened butter, brown sugar, flour, and cinnamon into a thick paste. 7. Spoon 1 tablespoon of cheesecake filling into each of the prepared muffin cups. Then add ½ teaspoon of the cinnamon-sugar swirl on top. 8. Swirl the cinnamon sugar into the cheesecake with a toothpick. 9. Top with the remaining cheesecake filling (about 1 tablespoon per cheesecake), and then distribute the remaining cinnamon-sugar swirl evenly over the cheesecakes. 10. Swirl the cinnamon sugar again with a toothpick on top of the cheesecake. 11. Bake for 20-22 minutes. The centers should jiggle slightly, but the edges should be a light golden brown. 12. Remove from the oven and let cool at room temperature for 1 hour before refrigerating for at least 2 hours.
Cream Cheese Topping: 13. In a medium bowl, cream together the powdered sugar, butter, vanilla extract, and cream cheese until smooth. If needed, slowly add in the heavy cream until you reach your desired consistency. 14. Once the cheesecakes are fully cooled, spoon the cream cheese topping over each cheesecake. Optionally, drizzle extra cream cheese frosting on top for an extra indulgent finish.