Prepare the Crust Layer: In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix well until the crumbs are thoroughly coated and resemble wet sand. Press about 1 tablespoon of the mixture firmly into the bottom of a mini muffin tin lined with paper liners, or directly into a silicone mini muffin mold. Alternatively, you can form small disks on parchment paper. Place in the freezer to chill while preparing the cheesecake filling.
Make the Cheesecake Filling: In a large bowl, using an electric mixer, beat the softened cream cheese until smooth and creamy. Add the powdered sugar, ¼ cup creamy peanut butter, vanilla extract, and a pinch of salt. Beat on medium speed until all ingredients are well combined and the mixture is light and fluffy, scraping down the sides of the bowl as needed.
