Preheat your oven to 325°F (160°C).
Prepare your cupcake tin by lining with mini cupcake liners.
In a bowl, combine the graham cracker crumbs, sugar, and melted butter until well mixed.
Press the crumb mixture firmly into the bottom of each liner to form a crust layer.
In a separate bowl, beat the softened cream cheese until smooth and creamy.
Add the sour cream, sugar, vanilla extract, and eggs, beating until well combined.
Spoon the filling into each prepared crust, filling them about 2/3 full.
Bake for 15-18 minutes, or until the edges are set but the center remains slightly jiggly.
Remove from the oven and let cool before transferring to the refrigerator.
Chill in the refrigerator for at least two hours before serving.
Top with your favorite fruits, sauces, or whipped cream before serving, if desired.
