Preheat your oven to 325 degrees Fahrenheit.
Spray each wrapper with nonstick spray for easy cheesecake removal.
Once your graham cracker crumbs mixture is ready, spoon one tablespoon into each tin well.
Press down the mixture firmly.
Bake for 5 minutes.
Once baked, remove from oven and set aside.
Meanwhile, add your cream cheese, eggs, sugar, and extract to a medium-sized bowl and cream using a hand mixer.
Once it is lump-free, it is time to add it to each cupcake space.
I used an ice-cream scooper to add batter to each space.
I did have about 2 scoops of extra batter so I baked it in a mini ramekin at the same time as the others and it came out perfectly.
Bake for 30 minutes. *see notes.
Place cheesecakes in the fridge for at least one hour to firm them up before decorating.
Once cooled, chop and melt white chocolate until creamy.
Spoon 1 tablespoon of melted chocolate over each.
Decorate with Sixlets, sprinkles, and Foiled Hearts.
Store in the fridge until ready to eat.