Combine graham cracker crust and melted butter into a medium sized mixing bowl. Thoroughly combine.
In a large bowl with a stand-up mixer, add cream cheese and cheesecake mix. Beat on low for about one minute, then on high for about one minute. Add milk, and beat on high until mix is light and fluffy (about one minute).
Scrape the bowl, and add the eggs one at a time and beat on low until fully incorporated. Be sure not to over mix the batter!
Line a muffin tin with liners. Add about 1.5 tablespoons of the graham cracker crust into the bottom of each liner, and press down to flatten.
Pour the cheesecake filling mix into each liner until it nearly reaches the tops. Repeat until all liners are full.
Bake at 325 for 25 minutes, or until the centers are completely set. Remove from oven, and allow to cool at room temperature for at least 20 minutes.
Pop into the refrigerator for about 30 minutes to cool before adding toppings.