In a small bowl, combine cracker crumbs, cinnamon and butter, mix until combined. Press crumbs onto the bottoms of individual serving glasses, about 2 tablespoons per glass.
In a large bowl, with an electric mixer, beat the cream cheese, condensed milk and coconut milk until smooth. Add coconut extract and mix to combine.
Spoon cheesecake filling into serving glasses, directly onto the prepared crust layers.
Cover cheesecakes and refrigerate for at least 2 hours. Before serving, top with whipped cream and grated coconut.