Preheat oven to 300 degrees.
Combine butter, crumbs, and sugar. Pat firmly onto bottom of springform pan OR into mini cupcake liners, depending on which you are using.
In large mixer bowl beat cream cheese until fluffy. Add sweetened condensed milk, beat until smooth. Add remaining ingredients, mix well.
TO MAKE A WHOLE CHEESECAKE:
Pour into prepared springform pan. Bake 1 hour and 5 minutes or until cake springs back when lightly touched. Cool to room temperature and chill.
TO MAKE CHEESECAKE MINIS:
Pour the batter into paper-lined mini cupcake tins using a spoon. Bake for approximately 15-20 minutes or until a toothpick inserted comes out clean. Cool to room temperature and chill.
LAYER YOUR DESSERT SHOOTERS:
Add dry graham cracker crumbs as your first layer, followed by your mini cheesecake. Top with whipped cream and embellish with more graham cracker crumbs or topping of your choice.
TO MAKE THE WHIPPED CREAM: In a large mixer bowl combine 1 quart heavy whipping cream, 4 tablespoons powdered sugar and 1 1/2 tablespoons vanilla extract. Whip in mixer until firm (it will take a while) but do not overwhip.