In a microwave-safe bowl, add your butter and melt it in the microwave in 20-second increments. Be sure to stir it each time until melted.

Meanwhile, add the pecans to a ziptop bag. Using a rolling pin, smash the pecans until they’re crushed.

Add the pecans and sugar to the melted butter and mix until a crunchy, sandy mixture forms.

Press down about half a tablespoon of the pecan mixture into each cupcake liner to form a crust. Set aside the rest. Store in the fridge until the cheesecake filling is ready.

In a microwave-safe bowl, add your butter and melt it in the microwave in 20-second increments. Be sure to stir it each time until melted.

Meanwhile, add the graham crackers to a ziptop bag. Using a rolling pin, smash the graham crackers until they’re crushed.

Add the graham crackers and sugar to the melted butter and mix until a sandy mixture forms.

Press about half a tablespoon of the graham cracker mixture into each cupcake liner to form a crust. Set aside the rest. Store in the fridge until the cheesecake filling is ready.

Add your heavy whipping cream to your stand mixer bowl fitted with the whisk attachment, and whisk until stiff peaks form.

While the beater is whisking, add your softened cream cheese and sugar to a bowl and mix until incorporated.

Once your heavy whipping cream has reached stiff peaks, slowly add your cream cheese mixture to it and fold together with your rubber spatula until combined.

Divide the cheesecake filling into each of the cupcake liners.

Sprinkle the reserved crushed graham crackers or pecans over the top.

Refrigerate for three to five hours until set.