1. Prepare the Graham Cracker Crust: In a medium bowl, combine the graham cracker crumbs and melted butter. Mix well until the crumbs are evenly moistened. This mixture should resemble wet sand.

2. Form the Crust Base: Divide the graham cracker mixture evenly among 8-10 small dessert cups or shot glasses. Press the crumbs firmly down into the bottom of each cup using the back of a spoon or your fingers. Place the cups in the refrigerator to chill while you prepare the filling.

3. Whip the Cream Cheese Filling: In a large mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract with an electric mixer on medium speed until smooth and creamy. Make sure there are no lumps.

4. Fold in the Heavy Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined. Be careful not to overmix, as this can deflate the cream.

5. Assemble the Cheesecake Cups: Spoon or pipe the cream cheese filling over the chilled graham cracker crusts in each cup. Smooth the tops with a small spatula or the back of a spoon. Return the cups to the refrigerator to chill for at least 30 minutes.

6. Make the Blueberry Topping: In a small saucepan, combine the fresh blueberries, lemon juice, and water. In a separate small bowl, whisk together the cornstarch and 1 tablespoon of water to create a slurry. Bring the blueberry mixture to a simmer over medium heat, then stir in the cornstarch slurry. Cook, stirring constantly, until the mixture thickens, about 2-3 minutes. Remove from heat and let it cool completely.

7. Top and Serve: Once the cheesecake cups have chilled and the blueberry topping has cooled, spoon a generous amount of blueberry topping over the cream cheese filling in each cup. Serve immediately or return to the refrigerator until ready to enjoy.