In a medium bowl, combine graham cracker crumbs, sugar, and melted butter, mixing until the mixture resembles wet sand. Spoon about 2 tablespoons of this mixture into the bottom of each dessert cup, pressing firmly to create a solid crust.

In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it reaches a smooth, creamy consistency. Gradually add powdered sugar and vanilla extract, mixing well until fully incorporated and fluffy, about 2-3 minutes.

In a separate bowl, pour in the heavy whipping cream and use a hand mixer to whip until stiff peaks form, which takes about 3-4 minutes. Gently fold the whipped cream into the cream cheese mixture, ensuring it blends smoothly without deflating.

Spoon the cheesecake filling over the prepared crust in each cup, filling them to about 3/4 full. Use a spatula to smooth the tops. Top each cup generously with the mixed tropical fruits.

Place the assembled cheesecake cups in the refrigerator and let them chill for at least 2 hours.

Before serving, consider adding fresh mint leaves on top of each cup for an eye-catching finish.