Preheat the oven to 325 degrees.

Line 18 muffin cups with cupcake liners.

In a medium bowl combine the graham cracker crumbs, 3 tablespoons of sugar, salt, and melted butter. Mix well until combined.

Place 1 tablespoon of graham cracker crust in the bottom of each cupcake liner and press it down. Set aside.

In a large bowl combine the cream cheese, remaining sugar, vanilla, and eggs. Use a mixer and blend until smooth.

Divide the cream cheese mixture over top of the crust mixture in the cupcake liners.

Bake for 25-30 minutes or until the cheesecake is set. Cool completely on a wire rack and then transfer to the refrigerator for at least 2 hours.

To decorate sprinkle the coconut flakes on top of the cheesecake bites. Top each one with 3 pastel malted milk chocolate eggs.