Preheat your oven to 350°F (175°C) if toasting the graham cracker crumbs. Mix graham cracker crumbs with melted butter in a bowl.

Distribute the crumb mixture into mini cupcake liners, pressing firmly. Set aside.

In a large bowl, beat cream cheese and powdered sugar until smooth. Add vanilla extract and mix.

Whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture.

Divide filling into three bowls and dye each a different color, mixing well.

Layer the cheesecake filling into the crusts: white first, then orange, and yellow last.

Chill cheesecakes in the refrigerator for at least 4 hours or overnight.

Once set, top with whipped cream and sprinkle with candy corn.