Prepare the crust by combining graham cracker crumbs, melted butter, and salt.
Press the crust mixture into the bottom of mini cheesecake cups.
In a mixing bowl, beat together cream cheese and sugar until smooth.
Add vanilla extract and chopped pistachios, mixing until combined.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture.
Spoon the cheesecake mixture into the prepared crust cups.
Chill the mini cheesecakes in the refrigerator for at least four hours.
Garnish with remaining pistachios before serving.
