Preheat the oven to 325ºF and prepare a 12-muffin pan with 12 muffin liners. Set aside.

Mix Graham Cracker Crumbs with melted butter in a small bowl and stir to combine. Divide it into prepared muffin liners. Press down with the back of a spoon to level. Set aside.

Whisk softened cream cheese to a creamy consistency. Add sour cream, vanilla extract, and sugar. Mix until smooth.

Add both eggs, one at a time, whisking well after each addition.

Pour the cheesecake mixture on top of the prepared crusts. Shake the pan to level.

Bake for 20-22 minutes or until the center of the cupcakes is almost firm when shaken. It’ll be completely set after refrigeration. Don’t remove them from the oven immediately. Instead, leave them with the door slightly open until they reach room temperature. Then, refrigerate them for at least one hour before serving.