Step 1: Prepare the Graham Cracker Crust. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin. In a small bowl, mix graham cracker crumbs and sugar. Stir in melted butter until it resembles wet sand. Press 1 tablespoon of the mixture into the bottom of each liner. Bake for 5 minutes to set, then let cool slightly.

Step 2: Mix the Blueberry Cheesecake Filling. In a medium bowl, beat the room temperature cream cheese with an electric mixer until completely smooth. Add sugar and beat until combined. Beat in the egg and vanilla until just incorporated, avoiding overmixing. Gently fold in the fresh blueberries with a spatula and set aside.

Step 3: Make the Vanilla Cupcake Batter. In a medium bowl, whisk together cake flour, baking powder, and salt. In a separate large bowl, beat the softened butter and granulated sugar on medium-high speed for 3-4 minutes until light and fluffy. Add eggs one at a time, beating well after each. Mix in vanilla. Reduce mixer speed to low and add the flour mixture in three parts, alternating with the milk in two parts, starting and ending with the dry ingredients. Mix only until just combined.

Step 4: Assemble and Bake the Cupcakes. Spoon about 1 tablespoon of the cheesecake filling onto the center of each graham cracker crust. Carefully spoon the vanilla cupcake batter over the filling, filling each liner about two-thirds to three-quarters full, ensuring the cheesecake is covered. Bake for 20-25 minutes, or until a skewer inserted into the cake portion comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Step 5: Whip Up the Frosting and Decorate. While cupcakes cool, beat softened cream cheese and butter in a large bowl until smooth. Gradually mix in sifted powdered sugar on low speed, then increase to medium-high and beat for 2-3 minutes until light and fluffy. Mix in vanilla and salt. Once cupcakes are completely cool, pipe or spread the frosting on top. Garnish with fresh blueberries and a sprinkle of graham cracker crumbs.