Preheat your oven to 325°F (163°C).

In a mixing bowl, combine graham cracker crumbs with melted unsalted butter. Press mix into the bottom of muffin tins.

Beat the cream cheese until smooth, then mix in granulated sugar, eggs, sour cream, and vanilla until silky.

Spoon the cheesecake filling over the crusts in the muffin tins.

Bake for about 15-20 minutes until centers are slightly jiggly and edges are set.

Cool mini cheesecakes in the tins for 10 minutes, then transfer to a rack to cool completely.

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

Remove cheesecakes from tins and serve plain or with toppings as desired.