Mix together the graham cracker crumbs and the melted butter.

Line a 12 cup muffin tin with cupcake liners and press approximately 1 1/2 tablespoon of the graham cracker mixture into the bottom of each muffin tin.  Set the pan aside.

Preheat the oven to 325 degrees F.

In a medium size mixing bowl. Beat together the cream cheese, sugar and vanilla extract. Then add in the eggs, one at a time.

Spoon the mixture evenly over the top of the crust into each of the muffin tins.

Bake for 15-20 minutes or until the centers of the cheesecakes are almost set.

Let the cheesecake cool completely at room temperature and then refrigerate them for at least 2 hours.

For the Decorations:

When you are ready to serve and decorate the cheesecakes, preheat the oven to 325 degrees F.  Place the shredded coconut evenly on a large baking sheet that has been lined with parchment paper.  Bake for 3-5 minutes until the coconut is browned.  Watch it closely as the coconut will taste quickly.  Let the coconut cool completely at room temperature.

Top each of the cheesecakes with the shredded coconut and 3-4 of the Robin Eggs.

Then the cheesecakes are ready to serve and enjoy!