For the Crust:
In a large bowl combine graham crumbs and sugar, mix well.
Now add your melted butter and mix well.
Press into mini cupcake tins you’ve sprayed with non stick spray.
Pop in the fridge while you do the filling.
For the Cheesecake Filling:
Whip the cream cheese in your stand mixer with the sugar until light and fluffy.
Add the cool whip and coconut and whip again until well combined.
Pour into the mini muffin tins over top the graham crust.
Place in fridge for 2 to 4 hours to set.
For the Topping:
Put your Cool Whip in a piping bag and pipe onto the tops of your cheesecakes.
Top with more coconut, toasted or untoasted is fine.
Serve with a big old coconutty smile!