Set out cream cheese and eggs on the counter until they are room temperature.
Preheat oven to 350°F.
In a small bowl, mix coconut oil and crushed graham crackers until combined. It will look like wet sand when you are done.
Spray ramekins with non-stick spray and divide graham cracker mix into 4 portions. Spoon into the bottom of ramekins and use the back of a spoon to pack tightly.
In a large bowl, whisk cream cheese until smooth.
Add sugar and vanilla extract and whisk again until combined. Add eggs and whisk until all ingredients are combined thoroughly.
Pour cheesecake mixture into ramekins, filling to about 3/4 of the way. Depending on the size, you may be able to stretch out your mixture. My sized ramekins gave me 4 good portions.
On a baking sheet, add about a cup of water to the bottom and place the ramekins on top. This creates steam in the oven to reduce the chance of your cheesecakes cracking!
Bake for about 25 minutes. Cheesecakes will be jiggly in the middle and lightly golden.
Let cool for about 15 minutes. Top with your favorite toppings (fruit, caramel, whipped cream) and enjoy!