Step 1: Preheat Your Oven. Preheat your oven to 325°F (163°C).
Step 2: Prepare the Crust. In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs resemble wet sand.
Step 3: Press the Crust into Muffin Tin. Line your muffin tin with cupcake liners and press the crust mixture firmly into each liner. Bake for about 10 minutes, until lightly golden.
Step 4: Make the Cream Cheese Filling. Beat softened cream cheese until smooth, then gradually add granulated sugar, beating until well combined.
Step 5: Add Remaining Ingredients. Mix in sour cream, vanilla extract, and eggs one at a time, ensuring each is fully incorporated.
Step 6: Pour Filling into Crusts. Evenly distribute the cream cheese filling over the cooled crusts, filling each liner about 3/4 full.
Step 7: Bake. Bake for 15-20 minutes, until edges are set but the center still jiggles. Cool in the tin for 10 minutes before transferring to a wire rack.
Step 8: Chill and Serve. Refrigerate for at least 2 hours or overnight, then serve chilled with toppings.
