Preheat oven to 325 °F (163 °C). Line one 12-cup muffin pan completely with muffin liners and line half of a second 12-cup muffin pan with muffin liners so you have 12 lined cups in one muffin pan and 6 lined cups in the other muffin pan.
In a medium bowl, mix together graham cracker crumbs, 2 tablespoons sugar and melted butter. Evenly divide mixture amongst the muffin cups and gently press into the bottoms of the muffin cups.
In the bowl of a stand mixer or using a hand mixer, beat cream cheese, vanilla, and remaining sugar until smooth.
Add eggs, 1 at a time, mixing on low until just incorporated.
Spoon mixture over the crusts.
Bake 25-30 minutes, or until the centers are just set. Cool completely then refrigerate for 2 hours.
Top each cheesecake with toasted coconut flakes and chocolate eggs.
Notes
Recipe from Philadelphia Cream Cheese from the Cooking Light magazine