Preheat your oven to 325°. Take your graham crackers and blend them in the food processor until they are fine crumbs. Mix sugar into crumbs and then pour your melted butter in slowly while stirring. Lightly coat the mini cheesecake pan with cooking spray. Spoon your mixture evenly into each compartment. Use a spoon to press the crumbs down into the pan. Bake for 10 minutes in the oven. Then let them completely cool. Heat rum in a small pan over medium heat. Once the liquid starts to simmer, slowly whisk in your Jell-O. Once all the Jell-O has dissolved, remove the pot from the heat and pour in the milk and rum cream. Pour jello into cooled graham cracker crusts. Quickly place in the refrigerator and let sit for 2 hours until set.