Creating Andes Mint Mini Cheesecakes is straightforward when you follow these simple steps:

1. Prepare the Muffin Tin: Line a 12-cup muffin tin with paper liners for easy removal.

2. Make the Crust: In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until combined.

3. Fill the Muffin Cups: Press about 1-2 tablespoons of the crust mixture firmly into the bottom of each muffin cup.

4. Preheat the Oven: Set your oven to 325°F (163°C) to prepare for baking.

5. Prepare the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese until smooth. Gradually add sugar and mix well.

6. Add Eggs: Add the eggs one at a time, beating well after each addition.

7. Incorporate Flavors: Mix in the vanilla and peppermint extracts. Stir in the chopped Andes mints until evenly distributed.

8. Fill the Cups: Spoon the cheesecake filling over the crust in each muffin cup, filling them about ¾ full.

9. Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the centers are set but still slightly jiggly.

10. Cool and Chill: Remove from the oven and let them cool in the tin for 10 minutes. Then, transfer to the refrigerator to chill for at least 2 hours.

11. Serve: Once chilled, top with whipped cream and extra chopped Andes mints if desired.