Line a muffin tin with paper liners.

In a medium bowl, combine the graham cracker crumbs and melted butter. Stir well to combine. Divide crumb mixture between 12 prepared cups and press down to form crust.

Beat together cream cheese and sugar until smooth. Add in cherry juice and mix well. If a brighter red color is desired, add drops of red food coloring. Fold in cool whip.

Divide mixture between between muffin cups and refrigerate for at least 4 hours. Top with whipped cream and blueberries before serving.