Preheat the oven to a temperature of 325°F. Prepare a muffin pan by lining it with five paper liners. Alternatively, if paper liners are not being used, ensure the muffin pan is well-greased.

In a suitable bowl, combine the graham cracker crumbs with the melted unsalted butter. Mix until the texture is consistent.

Carefully distribute approximately 2 tablespoons of the graham cracker mixture into each paper liner. Place the muffin pan in the preheated oven and bake for a duration of 5 to 8 minutes or until the crust has set and does not exhibit a wet appearance. Once baked, set aside for cooling.

In a larger mixing bowl, combine the room temperature cream cheese with the granulated sugar. Utilize an electric mixer on high speed to ensure the mixture becomes light and fluffy. This process should take about 2 to 3 minutes. Ensure the sides of the bowl are occasionally scraped to guarantee even mixing.

Introduce the egg into the cream cheese mixture. Mix well for approximately one minute, ensuring a smooth consistency. Avoid overmixing. Incorporate the vanilla extract into the batter.

Equally distribute the cream cheese filling amongst the prepared paper liners. It is recommended to fill each liner to its maximum capacity. Return the muffin pan to the oven and bake for a time span of 22 to 25 minutes. The cheesecakes are deemed ready when their tops and edges are firm, there is a slight jiggle at the center when moved, and an internal temperature of 150°F is achieved.

Upon completion of baking, allow the cheesecakes to cool at room temperature. Subsequently, place them in the refrigerator for a minimum duration of 4 hours, or preferably overnight, prior to serving. If desired, garnish with cherry pie filling or whipped cream before serving.