In a medium bowl, combine chocolate cookie crumbs and melted butter until it resembles damp sand. Press about 1½ tablespoons into the bottom of lined muffin tins and chill for at least 30 minutes.

In a large bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing until light and fluffy for about 2-3 minutes.

In a separate bowl, whip the cold heavy cream until stiff peaks form.

Fold the melted milk chocolate into the cream cheese mixture until fully incorporated, then gently fold in the whipped cream and chopped mini chocolate eggs.

Spoon the cheesecake filling over the chilled crusts and smooth the tops. Return to the refrigerator to chill for at least 4 hours or until set.

Before serving, add whipped cream and a sprinkle of mini chocolate eggs on top, then remove from muffin tins.