Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

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

Press about 1 tablespoon of the crumb mixture into the bottom of each cupcake liner.

In a large bowl, beat cream cheese and sugar until smooth.

Add eggs one at a time, beating well after each addition.

Stir in vanilla extract and sour cream until just combined.

Pour the filling over the crusts in the prepared muffin tin.

Bake for 20-25 minutes, or until the edges are set and the centers are still slightly jiggly.

Let the cheesecakes cool in the muffin tin for 10 minutes, then transfer them to a wire rack to cool completely.

Chill in the refrigerator for at least 2 hours before serving. Decorate as desired.