Preheat oven to 350˚F. Line a standard cupcake pan with paper cupcake liners.
Mix graham cracker crumbs, sugar and melted butter in a medium bowl.
Place a heaping tablespoon of the crumb mixture in the bottom of each baking cup. Press gently to form an even crust.
Bake crusts in preheated oven for 5 minutes. Place pan on wire rack to cool while you prepare the filling.
Beat cream cheese and sugar in a large bowl with an electric mixer until well mixed. Add eggs in one at a time and mix until incorporated.
Scrape the sides of the mixing bowl and add in vanilla extract. Beat until just blended. Use a large cookie scoop to evenly distribute the filling into baking cups.
Bake for 15-17 minutes or until just set.
Place pan on a cooling rack to cool completely.
Chill in refrigerator for at least 2 hours.
Once your cheesecakes are completely chilled, top each cheesecake with hot fudge, reserved graham cracker crumbs, and a toasted Stuffed Puffs The OGs Classic Milk Chocolate (or Stuffed Puffs The OGs Salted Caramel) before serving.