Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners and set aside.

In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.

Evenly distribute the crust mixture into the bottom of each cupcake liner, pressing down firmly to create a compact layer. Bake for 5 minutes, then remove from the oven and let cool while preparing the filling.

In another bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the granulated sugar and vanilla extract, mixing until well combined.

Add the eggs, one at a time, mixing just until blended after each addition. Be careful not to overmix.

Gently fold in the sour cream until the mixture is smooth and creamy.

Pour the cheesecake filling over the cooled crusts, filling each liner about ¾ full.

Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers still have a slight jiggle.

Remove from the oven and let cool in the muffin tin for about 10 minutes before transferring to a cooling rack to cool completely.

Once cooled, refrigerate the mini cheesecakes for at least 2 hours, preferably overnight, to set properly.