Preheat your oven to 325°F.

In a mixing bowl, combine graham cracker crumbs and 1/4 cup of sugar. Pour in melted butter and stir until the mixture resembles wet sand.

Press the graham cracker mixture into the bottom of each muffin cup to form a solid crust layer.

In a clean mixing bowl, beat the softened cream cheese until smooth and creamy.

Gradually add 1/2 cup of sugar and 1 teaspoon of vanilla extract to the cream cheese and mix until fully incorporated.

Add each egg one at a time, mixing on low speed after each addition.

Add the sour cream and mix until evenly combined.

Pour the cheesecake filling into each muffin cup over the graham cracker crusts, filling them about two-thirds full.

Bake the mini cheesecakes for about 18 to 20 minutes, until the edges are set while centers remain slightly jiggly.

Allow them to cool in the muffin tin.

Remove the cheesecakes from the muffin tin and chill in the refrigerator for at least 2 hours before serving.