In a small mixing bowl, combine the graham cracker crumbs, melted butter and sugar. Stir until combined and resembles wet sand. Place about 2 TBSP of crumbs in each muffin well (filling a 12 cup muffin pan). Use a 1/3 or 1/4 measuring cup to press the crumbs into the pan, and up the sides of the muffin well, making a cup. Once the cups are formed, place the muffin pan in the freezer for 1 hour to set.

In a mixing bowl, combine the cream cheese with an electric mixer until smooth, 1-2 minutes. Add in the marshmallow fluff, and beat again until combined.

In a separate mixing bowl beat the heavy whipping cream and powdered sugar until stiff peaks form. Fold the whipped cream into the cream cheese mixture with a spatula. The cheesecake will be slightly “goopy”.

Remove the muffin pan from the freezer and use a pointy kitchen knife to remove the graham cracker cups. Place the cups on a serving tray.

Transfer the cream cheese mixture to a piping bag fit with a large, round piping tip. Pipe a swirl of cheesecake mixture into each cup. Garnish with mini marshmallows (and toast with a kitchen torch if desired) then add a mini hershey’s bar and graham cracker crumbs. Place the cheesecakes in the fridge to set and keep them in the fridge until serving.