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Combine the crushed graham cracker crumbs in a bowl.
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Add the melted butter and ¼ cup sugar.
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Stir to combine.
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Add the crumbs to the bottom 8 dessert cups.
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Press firmly on the bottom using a tart tamper or the back of a spoon.
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Place the dessert cups in the refrigerator to chill while you prepare the filling.
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In the bowl of a stand mixer, add the cream cheese.
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Beat until very soft.
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Then add the milk starting with ½ cup at first and then add the remaining milk.
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Finally add the 2 tablespoons sugar, vanilla extract and the pudding mix.
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Beat for another few minutes or until everything is combined and smooth.
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Remove the dessert cups from the refrigerator.
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Pour the cheesecake filling into the dessert cups on top of the graham cracker crumb crust.
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Return the dessert cups back to the refrigerator to chill for an hour or until firm.
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Garnish the tops of the pudding cups with Cool Whip Whipped Topping, chopped pecans and extra graham cracker crumbs.
