For the Crust:

1. Preheat oven to 325°F. Line a standard size muffin pan with cupcake liners and set aside.
2. In a large mixing bowl, stir together the graham cracker crumbs and sugar. 
3. Add the butter and stir until combined.
4. Evenly distribute the mixture between all 12 liners and firmly press it down into one even layer to form crust.
5. Bake at 325°F for 5 minutes until lightly golden. Remove from the oven and set aside.

For the Filling:

1. In the bowl of your stand mixer fitted with the paddle attachment, mix the cream cheese and sour cream together on medium speed until smooth.
2. Add in the sugar and vanilla and mix until fully combined, scraping the sides of the bowl as necessary.
3. Turn mixer to low and add in the eggs, one at a time, and mix until just combined.
4. Evenly distribute the batter between all 12 liners, filling each one almost all the way to the top. 
5. Bake at 325°F for 17-20 minutes or until the tops of the cheesecakes are set.
6. Remove from the oven and allow to cool in the pan for 1 hour.
7. Carefully remove the cheesecakes from the pan and chill in an airtight container in the refrigerator 4 hours or overnight.
8. Top with whipped cream, fruit, chocolate sauce, or caramel.