Prepare a double boiler by placing a stainless steel bowl on top of a saucepan with simmering water. Pour white chocolate chips into the stainless steel bowl and allow to melt. In the meantime, lay out the 24 cupcake liners in a 9-by-13-inch pan.
In a bowl, combine melted butter with the crushed graham crackers.
Evenly disperse the cracker/butter mixture amongst the 24 cupcake liners. Pack the crumbs to form a crust with your fingers.
Check back on the white chocolate chips and stir to encourage them to all melt.
Once the white chocolate is melted, mix in the mascarpone and cream cheese and stir until incorporated, followed by the orange-flavored liqueur.
Once all ingredients are combined and have created a smooth texture, evenly spoon filling into each of the cupcake liners. A small cookie scoop works perfect for this job. Cover the pan and place in the refrigerator for about 1 hour or until cooled. Top each cheesecake with a candy heart to serve.