Combine crushed graham crackers and butter in small bowl. Spoon a heaping tablespoon of the crumbs into each mini cups. With fingers or round end of a wooden spoon, press crust down evenly.
In a large mixing bowl, beat heavy cream until medium peaks form. Set aside.
In a medium mixing bowl, beat cream cheese, sugar, salt, and vanilla until smooth. Add cream cheese mixture to heavy cream and beat until incorporated.
Gently fold in chopped robin eggs candies.
Divide batter evenly better between the cups. (You can use a scoop or pastry bag to pipe into cups.)
Refrigerate for at least 6 hours to set or overnight.
Garnish with whipped cream, chocolate shavings and top with whole robin eggs candies.