I. Prepare the Crust:

1. In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until well combined.
2. Press the mixture firmly into the bottom of mini cheesecake cups or a muffin tin lined with paper liners. Set aside.

II. Make the Cheesecake Filling:

3. In a large mixing bowl, beat the softened cream cheese until smooth.
4. Gradually add the powdered sugar and vanilla extract, mixing until combined.

III. Whip the Cream:

5. In a separate bowl, whip the heavy cream until stiff peaks form.
6. Gently fold the whipped cream into the cream cheese mixture until smooth.

IV. Add Candy Corn:

7. Chop the candy corn into small pieces and fold them into the cheesecake mixture.

V. Layer the Cheesecake:

8. Spoon the cheesecake mixture over the prepared crusts, filling each cup to the top.
9. If desired, divide the mixture into three bowls and tint one bowl yellow and another orange, creating layered effects.

VI. Chill:

10. Refrigerate the cheesecakes for at least 4 hours, or until set.

VII. Serve:

11. Before serving, garnish with additional candy corn on top. Enjoy!