4th of July Funfetti Mini Cheesecake

1. Optional: Heat proof cake mix on a sheet pan for 5 minutes at 350 degrees. Set aside. 2. Combine Graham cracker crumbs and melted butter. 3. Press the crust into your cupcake holders. Fill a little less than half way. 4. Put graham cracker crust in fridge. 5. Beat cream-cheese for 2 minutes till smooth, with a hand held mixer or stand-paddle mixer. Add sugar and beat till combine. Add 1/2 cup of the yellow cake mix at a time to the cream-cheese mixture, till fully combined. 6. Slowly spatula in cool whip into cream-cheese mixture and beat for another 3-5 minutes. Fold in sprinkles. 7. Spoon funfetti cream-cheese mix into cupcake holders and let sit in fridge for at-least 4 hrs to set. 8. Beat whip cream ingredients for 3-5 minutes till you have stiff peaks, using handheld or stand mixer. 9. If you opt out of whip cream grab pre made frosting and dye them red and blue and save a jar of white and frost instead. Top off with sprinkles.