Preheat your oven to 325°F (165°C). In a medium bowl, combine graham cracker crumbs, melted butter, and sugar until mixed well. Press the crust mixture into the bottom of mini cheesecake pans. Bake for 8-10 minutes until set and lightly golden, then allow to cool completely before filling.

In a large mixing bowl, beat the cream cheese until smooth and creamy, about 2-3 minutes. Gradually add powdered sugar and vanilla extract, mixing until fully incorporated.

In another bowl, whisk together heavy cream, finely ground pistachios, instant coffee granules, and a pinch of salt until combined.

Pour the coffee mixture into the cream cheese mixture and gently fold until just combined, being careful not to overmix.

Once the crusts have cooled, carefully fill each mini cheesecake pan with the creamy filling, smoothing the tops with the back of a spoon.

Place the filled pans in the preheated oven and bake for 15-18 minutes until set around the edges; the center should jiggle slightly.

After baking, let the cheesecakes cool at room temperature for about 30 minutes, then transfer to the refrigerator and chill for at least 4 hours or overnight.

Before serving, top each mini cheesecake with crushed pistachios for added crunch and visual appeal.