1. 1. Prepare Your Muffin Tin: First, line a 12-cup standard muffin tin with paper liners.

2. 2. Make the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix thoroughly with a fork until the crumbs are evenly moistened, resembling wet sand.

3. 3. Press the Crust: Divide the crust mixture evenly among the 12 muffin cups. Using the back of a spoon or your fingertips, firmly press the mixture down to form a compact, even layer at the bottom of each liner. Place the muffin tin in the freezer for 10-15 minutes while you prepare the filling.

4. 4. Prepare the Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth and creamy, about 2-3 minutes.

5. 5. Add Wet Ingredients: Add the Greek yogurt, maple syrup (or honey), vanilla bean seeds, and vanilla extract to the cream cheese. Beat on medium speed until just combined and smooth. Do not overmix.

6. 6. Incorporate Protein Powder: Reduce mixer speed to low. Gradually add the vanilla protein powder and pinch of salt. Mix until just incorporated and smooth.

7. 7. Fill the Cups: Remove the muffin tin from the freezer. Spoon the cheesecake filling evenly into each prepared crust, filling almost to the top.

8. 8. Chill Thoroughly: Cover the muffin tin loosely with plastic wrap. Refrigerate for at least 4-6 hours, preferably overnight.

9. 9. Serve and Enjoy: Once thoroughly chilled, remove the cheesecake cups from the muffin tin. Peel off the paper liners. Serve plain or with toppings of your choice.