Preheat your oven to 325 degrees Fahrenheit and line a muffin tin with paper liners.
In a small bowl, combine crushed graham crackers and melted butter until the texture resembles wet sand.
Press about one tablespoon of the crust mixture into the bottom of each muffin cup and bake for 5 minutes to set.
In a mixing bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth.
Add the egg to the cream cheese mixture and beat until just combined, being careful not to overmix.
Pour the cheesecake batter evenly over the pre-baked crusts in the muffin tin.
In a small bowl, toss the chopped pecans with the maple syrup.
Top each cheesecake with a spoonful of the maple-pecan mixture.
Bake for 20 minutes or until the edges are set but the centers remain slightly wobbly.
Remove from the oven, let cool to room temperature, and then refrigerate for at least 2 hours before serving.