In a small bowl, combine graham cracker crumbs and butter. Spread onto a baking sheet and bake at 325 for 7 minutes. (Baking the crust is optional, but does create a crunchier crust). Set aside to cool.

Add heavy whipping cream to a mixer bowl and beat until stiff peaks form.

In another bowl, add cream cheese, powdered sugar and vanilla. Beat until well combined. Fold in whipped cream.

Cut peaches into bite-sized pieces and toss with brown sugar.

Spoon crust into dessert glasses, top with a bit of cheesecake mixture and peaches. Repeat layers until glasses are filled. Sprinkle with remaining graham cracker crust if desired.

Refrigerate at least 1 hour before serving.