In a small mixing bowl, take out your cream cheese and let it reach room temperature for about 10 minutes. Then beat it for 1 minute until creamy and lump-free.

Gradually add granulated sugar to the cream cheese, mixing well until combined. Continue to beat for 1-2 minutes until smooth and glossy.

Stir in the egg yolk and vanilla extract into the cream cheese mixture. Blend vigorously until incorporated.

In a separate bowl, combine graham cracker crumbs with melted butter, mixing until evenly moistened.

Spoon the graham cracker mixture into the bottom of your mug, pressing it down to form an even layer.

Carefully pour the cheesecake mixture over the crust in your mug and smooth the top if needed.

Microwave on high for 1 minute, checking if the cheesecake is set but still slightly jiggly in the center.

Remove from microwave and let cool for a few moments before serving.