Line a cupcake pan with paper cupcake liners and set aside.
In a bowl, combine graham cracker crumbs and granulated sugar. Stir to combine. Add melted butter and stir until fully incorporated. Divide crust mixture evenly between your prepared cups. Using the back of a measuring cup, press the graham cracker mixture firmly into the bottom of each cup. Set aside.
In a large bowl, add cream cheese. Beat until smooth. Add granulated sugar, then mix until smooth, add PBfit powder, and mix until smooth. Next, add eggs and mix until incorporated. Lastly, add vanilla and mix until incorporated. Be sure not to over-mix, just mix until each ingredient is incorporated into the batter.
Distribute batter evenly between your cups. After filling all cups, gently tap the pan onto the countertop to level filling and remove any excess air bubbles.
Bake for 17-19 minutes, or until cheesecake is no longer jiggly in the center. Tops may crack slightly, this is normal. Remove from the oven and allow to cool completely before removing cheesecakes from the pan. Your cheesecakes may sink in the middle slightly when cooling.
Chocolate Peanut Butter Topping
In a small bowl, combine chocolate chips, and coconut oil. Microwave in 30-second increments, stirring every 30 seconds, until completely melted and combined. If preferred, you can melt over a double boiler on the stovetop as well.
Add a spoonful of chocolate topping to the tops of each mini cheesecake. Tilt from side to side until the entire top is coated. Top with your favorite peanut butter candies.
Refrigerate mini cheesecakes until chocolate topping has hardened. Store in a sealed container in the refrigerator until ready to serve.