Gather all ingredients and crush the vanilla wafers into fine crumbs. Combine with melted butter and press into mini muffin tins.

In a mixing bowl, beat softened cream cheese, gradually add sugar and vanilla extract, mixing until smooth.

Add heavy cream to the cream cheese mixture and blend until slightly thickened and fluffy.

Fill each mini muffin tin cup with the cheesecake filling and smooth the tops with a spatula.

Cover with plastic wrap and refrigerate for at least 4 hours to allow them to set.