1. Prepare the Crumb Crust: In a medium bowl, combine the graham cracker crumbs and 1/4 cup of granulated sugar. Pour in the melted butter and stir until the crumbs are evenly moistened and resemble wet sand. This is your base, so make sure it’s well mixed.

2. Form the Bases: Divide the graham cracker mixture evenly among 12 small dessert shooter cups (or small jars/ramekins). Use the back of a spoon or your fingers to press the crumbs firmly into the bottom of each cup, creating a compact crust. Place these cups in the refrigerator to chill while you prepare the filling.

3. Whip the Cream Cheese Mixture: In a large mixing bowl, using an electric mixer, beat the softened cream cheese, 1/2 cup of granulated sugar, and vanilla extract on medium speed until smooth and creamy, with no lumps visible. Scrape down the sides of the bowl as needed to ensure everything is incorporated.

4. Whip the Heavy Cream: In a separate, clean, cold bowl, pour the cold heavy cream. Using an electric mixer, beat the heavy cream on high speed until stiff peaks form. Be careful not to overbeat, or it will turn grainy.

5. Combine and Fill: Gently fold the whipped cream into the cream cheese mixture until just combined. Be careful not to deflate the whipped cream too much, as this gives the cheesecake its light and airy texture. Spoon or pipe the cheesecake filling over the chilled graham cracker crusts in each cup, filling them about three-quarters of the way full.

6. Add the Blueberry Topping and Chill: Spoon a generous dollop of blueberry pie filling over the cheesecake layer in each cup. Smooth it out gently. Cover the cups loosely with plastic wrap and refrigerate for at least 2 hours, or preferably 4 hours, to allow the cheesecake to set completely. The longer they chill, the firmer they will be.