Make Rhubarb Compote: In a medium saucepan over medium heat, combine chopped rhubarb, sugar, and water. Stir occasionally as it simmers for about 10 minutes, or until the rhubarb becomes tender and the mixture thickens. Once done, remove from heat and let it cool.

Prepare Cheesecake Cream: In a mixing bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth and creamy, about 3-4 minutes. In a separate bowl, whip heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until it’s well combined and fluffy.

Assemble Cups: In a separate bowl, mix graham cracker crumbs with melted butter until well combined. Press this crumb mixture firmly into the bottom of serving cups or jars, creating a sturdy base. Spoon the cheesecake cream over the crumb layer, filling each cup evenly.

Layer and Chill: Repeat layering the crumb mixture and cheesecake cream until the cups are filled. Top each cup with a spoonful of cooled rhubarb compote. Cover the cups with plastic wrap and refrigerate for at least 4 hours, but overnight is preferred.