Combine the crushed graham cracker crumbs in a bowl.

Add the melted butter and ¼ cup sugar.

Stir to combine.

Add the crumbs to the bottom 8 dessert cups.

Press firmly on the bottom using a tart tamper or the back of a spoon.

Place the dessert cups in the refrigerator to chill while you prepare the filling.

In the bowl of a stand mixer, add the cream cheese.

Beat until very soft.

Then add the milk starting with ½ cup at first and then add the remaining milk.

Finally add the 2 tablespoons sugar, vanilla extract and the pudding mix.

Beat for another few minutes or until everything is combined and smooth.

Remove the dessert cups from the refrigerator.

Pour the cheesecake filling into the dessert cups on top of the graham cracker crumb crust.

Return the dessert cups back to the refrigerator to chill for an hour or until firm.

Garnish the tops of the pudding cups with Cool Whip Whipped Topping, chopped pecans and extra graham cracker crumbs.