Preheat oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners.

In a small bowl, combine graham cracker crumbs and melted coconut oil. Press 1 tablespoon of the mixture into the bottom of each liner.

In a large mixing bowl, beat the softened light cream cheese and erythritol until smooth and creamy.

Add the Greek yogurt, vanilla whey protein powder, and vanilla extract. Mix until well incorporated.

Add the egg and mix on low speed just until combined; do not over-aerate the batter.

Divide the cheesecake batter evenly among the 12 muffin cups.

Bake for 18 to 22 minutes, or until the edges are set but the centers remain slightly jiggly.

Remove from the oven and allow to cool at room temperature for 30 minutes.

Refrigerate for at least 3 hours before serving to allow the protein structure to set fully.