Preheat your oven to 350°F (175°C).

Mix the graham cracker crumbs and melted butter in a bowl until well combined. Press this mixture firmly into the bottoms of your mini cheesecake pans.

Beat the cream cheese and sugar together in a large bowl until smooth and creamy.

Add the heavy cream and vanilla extract to your mixture and beat until fluffy and pale.

Incorporate the rose water gradually into the mixture.

Pour the filling evenly over the prepared crusts in the pans.

Bake for 20-25 minutes until the cheesecakes are set but slightly jiggly in the center.

Cool at room temperature before transferring them to the fridge. Let them chill for at least two hours.

Garnish with edible rose petals before serving.