By staff writer Amelie Simpson

This delicious cupcake is adorable and perfect for spring.

• 1 cup graham cracker crumbs
• ¾ cup + 2 tbsp sugar
• 3 tbsp butter
• 24 oz. cream cheese
• 1 tsp vanilla extract
• 3 eggs
• 1 cup shredded coconut
• 9 oz. chocolate malted milk eggs

Preheat the oven to 375 degrees. While the oven is heating, mix together the graham cracker crumbs, 2 tablespoons of sugar, and all of the butter. Then press the graham cracker crust onto the bottom of 18 paper-lined muffin tins. In a separate bowl, beat the cream cheese, sugar, and vanilla until evenly blended. Add the eggs in one at a time, being careful not to over beat. Pour the cheesecake mixture onto the graham cracker crusts. Bake for 25-30 minutes. Cool in the refrigerator for two hours. Top each cheesecake with 1 tablespoon shredded coconut and 3 chocolate eggs.