Combine graham crumbs, butter and 1 Tbsp. sugar; press onto bottoms of 24 paper-lined mini muffin pan cups, adding about 1 tsp. crumb mixture to each cup.
Beat cream cheese and remaining sugar in medium bowl with mixer until blended. Add egg; beat just until blended. Stir in 2 Tbsp. sprinkles. Spoon over crusts, adding about 1 Tbsp. cheesecake batter to each cup.
Bake 13 to 15 min. or until centers of cheesecakes are almost set. Cool completely. Remove cheesecakes from muffin pans.
Refrigerate 1 hour.
Spoon COOL WHIP into piping bag fitted with star tip. Use to pipe COOL WHIP onto tops of cheesecakes; top with remaining sprinkles.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.