Line a 12-cup muffin tin with cupcake liners.
In a bowl, combine the graham cracker crumbs, melted butter, and 1/2 tsp of cinnamon. Mix until it resembles wet sand.
Divide the crumb mixture evenly among the muffin liners. Press down firmly into the bottom of each cup to form an even crust.
For the filling, beat 16 oz of cream cheese, 3/4 cup powdered sugar, vanilla extract, and 1 tsp of cinnamon together until smooth.
In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until fully combined.
Transfer the filling to a piping bag (or use a spoon) and distribute it evenly over the crusts in the muffin tin. Smooth out the tops.
To make the swirl frosting, beat 4 oz of cream cheese, softened butter, 1/2 cup powdered sugar, and 1 tbsp of cinnamon together until smooth and creamy.
Transfer the cinnamon frosting to a piping bag fitted with a small round tip. Pipe a spiral on top of each cheesecake to resemble a cinnamon roll.
Refrigerate the mini cheesecakes for at least 4 hours, or until set, before removing from the wrappers and serving.
Cook it hands-free.
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