Preheat your oven to 325°F (160°C).

In a mixing bowl, combine 12 crushed graham crackers with 1/4 cup melted butter. Stir until the mixture resembles wet sand.

Line a muffin pan with cupcake liners. Press about 1 tablespoon of the graham cracker mixture into the bottom of each liner, creating a firm base.

In a large bowl, combine 8 oz softened cream cheese, 1/2 cup granulated sugar, and 1 teaspoon vanilla extract. Beat on medium speed until creamy and smooth.

Mix in 1/2 cup sour cream, followed by 1 large egg. Blend well until you achieve a uniform mixture.

Pour the cheesecake filling over the pressed graham cracker crusts, filling each liner about 3/4 full.

Place the muffin pan in the preheated oven and bake for 18-20 minutes. The edges should be set while the centers will still have a slight jiggle.

Remove from the oven and allow cheesecakes to cool on the counter for about 10 minutes.

Refrigerate for at least 2 hours before serving.

Once well-chilled, top with fresh fruit or your favorite toppings before indulging.