Line a 12-cup muffin tin with cupcake liners. Mix graham cracker crumbs, 2 tbsp sugar, and melted butter until well combined.

Press the crust mixture evenly into each liner. Place in the fridge to firm up.

In a large bowl, beat the softened cream cheese until smooth. Add 1/2 cup sugar and 1 tsp vanilla, and mix well.

In a separate bowl, whip the chilled heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth.

Split the filling into three bowls. Color one yellow, one orange, and leave one plain.

Spoon a layer of yellow filling into each liner, then orange, then plain white on top. Lightly smooth each layer.

Refrigerate for at least 4-6 hours, or overnight, until fully set.

For the frosting, beat 1/2 cup butter until fluffy. Gradually add powdered sugar, then 2-3 tbsp heavy cream and 1 tsp vanilla. Mix in orange food coloring.

Pipe a swirl of orange frosting onto each mini cheesecake. Top with white sprinkles and fondant ghosts made with edible markers.