Preheat oven to 350° F.
Beat the cream cheese in a large mixing bowl with a hand mixer or stand mixer until fluffy.
Add sugar and vanilla, beat until well mixed.
In a small bowl, beat the two eggs.
Slowly pour the beaten eggs while mixing, continuing until creamy and beaten well.
Line a cupcake pan with paper cupcake liners.
Put the graham crackers in a plastic bag and roll with rolling pin to crush into crumbs.
Line the bottom 1/4 of cupcake liner with graham cracker crust.
Fill each liner ¾ full with the cream cheese mixture.
Bake for 22 minutes, until set.
Let cool to room temperature.
Spoon pie filling on top and serve.