Mini Marshmallow Whipped Cheesecakes

Directions

1. 1In a food processor, process cereal until it's fine crumbs. The 4 cups of cereal should process into about 2 cups of crushed cereal. Add the melted butter to the crumbs and combined until incorporated. Crumbs should stick together and not be too crumbly or it won't set up. If you need to add more melted butter here, feel free.
2. 2In a muffin tin, pour about 2-3 Tablespoons of crumb mixture into the bottom of 8 muffin tins. Press crumb mixture until firm. Note: You could also use paper liners in your muffin tin for easier removal. Reserve remaining crumbs for topping.
3. 3In a medium bowl, mix the softened cream cheese and marshmallow fluff until smooth. Fold in the whipped topping.
4. 4Fill each muffin tin with the marshmallow mixture up to the top.
5. 5Combine the remaining cereal crumbs and the sprinkles. Sprinkle mixture on top of the marshmallow filling filled cups.
6. 6Place cheesecakes in the freezer for 30-60 minutes or until set up.
7. 7To remove use a knife and run it around the edge of each cheesecake and carefully remove. Enjoy!