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

In a mixing bowl, combine graham cracker crumbs and sugar. Pour in melted butter and stir until it resembles wet sand. Press into muffin cups and bake for 5 minutes.

In a large mixing bowl, beat cream cheese and sour cream together until smooth. Gradually add sugar and vanilla, mixing until combined. Add eggs one at a time on low speed, mixing just until blended.

Pour the filling into each crust, filling nearly to the top. Bake for 17–20 minutes until the edges are set with a slight jiggle in the center.

Allow the mini cheesecakes to cool in the pan for about 1 hour, then refrigerate for 3–4 hours or overnight.