Preheat oven to 350 degrees F. Line 24 mini cupcake wells with paper liners.

Place graham crackers in heavy-duty zip-top bag and crush into crumbs with a rolling pin or heavy skillet. (Note: You should have about 1 cup of crumbs.)

In medium bowl, combine graham cracker crumbs, sugar, butter and salt until texture is like wet sand.

Add a scant 2 teaspoons graham cracker mixture to each cupcake liner, pressing firmly to make crust. Bake 4 to 5 minutes, until crust is firm and golden. Remove from oven and let cool.

To make filling, beat cream cheese with electric mixer until light and fluffy, about 2 minutes. Beat in sugar until combined, then add eggs one at a time, beating between each addition. Stir in peanut butter and vanilla until just combined.

Divide filling between cupcake liners. To knock out air bubbles, gently tap pan on counter. Bake until cheesecakes are set with the slightest jiggle in the center, 10 to 11 minutes. Turn off oven, open door a few inches, and let cheesecakes sit 10 minutes to prevent cracking.

Cool cheesecakes on wire rack to room temperature, then cover and chill in the fridge for at least 4 hours and up to overnight to set fully.

Just before serving, top each cheesecake with a dollop of jam.