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𝑡𝒐-π‘©π’‚π’Œπ’† π‘©π’π’–π’†π’ƒπ’†π’“π’“π’š π‘½π’‚π’π’Šπ’π’π’‚ π‘ͺπ’‰π’†π’†π’”π’†π’„π’‚π’Œπ’† π‘ͺπ’–π’‘π’„π’‚π’Œπ’†π’”

𝑡𝒐-π‘©π’‚π’Œπ’† π‘©π’π’–π’†π’ƒπ’†π’“π’“π’š π‘½π’‚π’π’Šπ’π’π’‚ π‘ͺπ’‰π’†π’†π’”π’†π’„π’‚π’Œπ’† π‘ͺπ’–π’‘π’„π’‚π’Œπ’†π’”

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Instructions:
1. Line a muffin tin with cupcake liners.
2. For the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom of each cupcake liner.
3. For the filling: In a large bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract, mix until combined.
4. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
5. Fold in the fresh blueberries.

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