Place the blueberries, sugar, and water in a saucepan on medium heat. Bring to a simmer until the blueberries break down and the liquid starts to turn into a syrup consistency. Remove from the heat and set aside to cool.
In a small bowl, toss together the graham cracker crumbs, melted butter, and 1/3 of the maple syrup. Divide between mini dessert cups or glasses and press down firmly. (Set some aside for garnishing if desired)
In another bowl, using an electric mixer or by hand using a whisk, blend together the cream cheese, Greek yogurt, vanilla, and remaining maple syrup until creamy and smooth.
Spoon some of the cream cheese mixture on top of the crusts, then some blueberry mixture, and top with more cream cheese mixture.
Garnish with the graham cracker mixture.