In a food processor or blender, grind up the graham cracker sheets into fine crumbs. If you don't have a food processor, simply place them into a bag and crush them with a rolling pin or cup.

Place the crumbs into a bowl and add ground cinnamon and sugar. Melt the butter and add it to the graham cracker crumbs and mix well.

Line a cupcake pan with liners and put one tablespoon of the crumbs into the bottom of each cupcake liner. Press down the crumbs with your hand or spoon. Set aside.

In a large bowl or kitchenaid, whip the cream cheese, vanilla, sugar (or splenduntil fluffy. Add the cool whip and whip until smooth.

Using a cookie dough scooper (or spoon), fill each cupcake liner with 1 1/2 scoop fulls of the cheesecake mixture. Each liner should be filled almost to the top.

Place the cupcakes in the fridge for a few hours to set up and become firm. Top with a slice of your favorite fruit and devour!!