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1
Preheat the oven to 375u00b0 F.
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2
Whisk together the Teddy Graham crumbs, brown sugar, cinnamon, and salt.
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3
Pour in the melted butter, stirring to coat all of the dry ingredients. The crumbs should hold together when pressed. If they do not, add water, a tablespoon at a time, until the crumbs adhere.
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4
Distribute the graham cracker mixture evenly between the tartlets pans, using a spoon or the bottom of a cup to press them firmly into the pie plate.
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5
Bake the crusts until dry and fragrant, 8 to 10 minutes.
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6
Put the gelatin in a microwave-safe bowl and pour the cold water over top. Let sit for about 3 minutes, until gelatin has begun to bloom.
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7
Meanwhile, whisk the sugar, cinnamon, and salt together in a separate bowl.
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8
Beat the cream cheese on medium-high until very soft and cream, about 4 minutes.
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9
Pour in the cream and beat for 2 more minutes.
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10
Add the sugar mixture and beat for 2 more minutes, then beat in the vanilla.
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11
Heat the gelatin in the microwave for about 15 seconds to dissolve it.
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12
Stir a spoonful of the cream cheese mixture into the gelatin, then add the gelatin to the filling. Raise the mixer speed to medium-high and beat for 1 more minute, until smooth.
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13
Fold in the colored sprinkles so that they're evenly distributed.
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14
Divide the filling among the crusts, smooth the tops, and chill the tartlets for at least 2 hours before serving.
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15
Serve with a dollop of whipped cream and more sprinkles.
