Mix the graham cracker crumbs and melted butter in a bowl until the texture is lumpy. Divide the mixture into four paper muffin cups and flatten with the back of a spoon.
In a bowl, whisk the tofu, cream cheese, honey, vanilla, and egg until the mixture is smooth and uniform.
Pour over the crumb base.
Bake for around 20 minutes or until the cakes are lightly puffy and golden.
