Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.

In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until evenly combined.

Divide the mixture evenly among the muffin cups, pressing it down firmly to form a crust.

In a large mixing bowl, beat the cream cheese and sugar together until smooth. Add the vanilla extract and mix well.

Add the eggs, one at a time, beating after each addition. Then, mix in the sour cream until the batter is creamy.

Pour the cheesecake batter over the crusts, filling each cup nearly to the top.

Bake for 18-20 minutes or until the edges are set and the centers slightly jiggle.

Allow the cheesecakes to cool in the pan for 30 minutes before transferring them to the refrigerator to chill for at least 2 hours.

Once chilled, top with your favorite toppings like fresh berries, chocolate drizzle, or caramel before serving.