Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners.

In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.

Press about 1 tablespoon of the crumb mixture into the bottom of each muffin liner to form the crust.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined.

If desired, divide the mixture into two bowls. Tint one bowl with red food coloring and the other with blue food coloring, mixing until you achieve the desired shades.

Spoon the cream cheese mixture into the prepared muffin liners, alternating colors to create a layered effect if using food coloring.

Top each mini cheesecake with chopped strawberries and blueberries for a festive touch.

Refrigerate for at least 4 hours or until set. Serve chilled.