Fill 6 jumbo muffin tins with cupcake liners or use silicone cups. Crush Graham crackers in a bag. Mix the sugar into the graham cracker crumbs. Stir in the melted butter. Divide the crumb mixture between the cupcake tins and press into the bottoms with the back of a spoon. Blend together the heavy whipping cream and matcha powder with an electric mixer until firm peaks form. Set aside. Put 1/3 cup of the whipped cream aside for garnish. In another bowl, blend together the softened cream cheese, sugar, and vanilla extract with an electric mixer for 2-4 minutes or until smooth. Fold the matcha whipped cream into the cream cheese mixture with a rubber spatula and spoon into the lined muffin tins. Chill for at least 2 hours. Garnish with a dollop of the reserved whipped cream before serving.
