Mix together graham cracker crumbs and brown sugar. Add butter and mix until clumpy. Using a tablespoon scoop, scoop 1 tablespoon crumb mixture into each cupcake wrapper. Using the back of a spoon press the crust firmly into each muffin tin. Freeze while you work on the next step.
Add cream cheese, sugar, heavy whipping cream and vanilla into a mixing bowl. Beat well, scraping the sides down halfway through until smooth and mixed well. Use a 2 tablespoon portion scoop to scoop filing on top of crusts. Gently spread the filling evenly with a spoon. Add sprinkles on top. Freeze for 1 hour or until ready to serve.
To Serve, Remove from freezer and remove wrappers and discard. Let cheesecakes stand for 1 hour to thaw before serving.