Preheat your oven to 325°F (160°C) and gather all your ingredients and equipment.

In a mixing bowl, combine the softened cream cheese and granulated sugar. Beat until smooth and creamy, about 2-3 minutes.

Incorporate the vanilla extract and sour cream into the cream cheese mixture. Mix on low speed until fully combined, about 1 minute.

Add the eggs one at a time, mixing gently after each addition until blended, about 30 seconds per egg.

In a separate bowl, combine crushed graham crackers with melted butter until the mixture resembles wet sand.

Line a mini cupcake pan with liners and press the graham cracker mixture into the bottom of each liner, about 1 tablespoon each.

Pour the cream cheese filling into each crust, filling them about three-quarters full.

Bake for approximately 20 minutes, watching for the edges to set while the centers remain slightly jiggly.

Cool at room temperature for about 15 minutes, then refrigerate for at least 2 hours.

Before serving, sprinkle festive sprinkles on top of each cheesecake.