Prepare the Crust:

1. Preheat your oven to 325°F (163°C).
2. Line a muffin tin with 12 cupcake liners.
3. In a bowl, combine the graham cracker crumbs, shredded coconut, sugar, and melted butter. Mix until evenly combined.
4. Divide the mixture evenly among the cupcake liners, pressing firmly to form a crust.

Make the Cheesecake Filling:

1. In a large bowl, beat the cream cheese and sugar until smooth and creamy.
2. Add the eggs one at a time, mixing well after each addition.
3. Mix in the vanilla extract and coconut cream until fully incorporated.

Assemble the Cupcakes:

1. Pour the cheesecake filling over the crusts, filling each liner about 3/4 full.
2. Tap the muffin tin gently on the counter to remove air bubbles.

Bake and Cool:

1. Bake for 18-20 minutes, or until the centers are just set.
2. Remove from the oven and let cool to room temperature. Then refrigerate for at least 2 hours, or until fully chilled.

Add the Topping:

1. Once chilled, top each cupcake with a dollop of whipped cream or whipped topping.
2. Sprinkle toasted shredded coconut over the top for garnish.

Serve:

• Carefully remove the cupcakes from the liners and serve cold.