Preheat the oven to 325°F (163°C) and line a 12-count muffin pan with cupcake liners.

In a medium mixing bowl, combine the graham cracker crumbs with sugar, then drizzle in the melted butter. Stir until the mixture resembles damp sand.

Evenly distribute the crumb mixture into the lined muffin cups, pressing firmly to form a solid base. Bake for about 5 minutes, until just set.

In a large mixing bowl, beat the cream cheese and sour cream together until smooth. Gradually add sugar and vanilla extract, mixing until fully incorporated.

With the mixer on low speed, add the eggs one at a time, mixing until each is fully blended.

Carefully pour the cheesecake batter into each prepared crust, filling nearly to the top.

Place the muffin pan in the oven and bake for 17-20 minutes, until the edges are set and the centers have a slight jiggle.

Allow the Mini Cheesecakes to cool in the pan for about 1 hour, then transfer to the refrigerator to chill for at least 3-4 hours.