Preheat your oven to 325°F (165°C). Line a standard muffin tin with paper cupcake liners.

In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs resemble wet sand.

Spoon about one tablespoon of the crumb mixture into each cupcake liner. Press firmly using the back of a spoon or a small glass to form an even crust.

Bake the crusts for 5–6 minutes, then remove from the oven and allow them to cool slightly.

In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy. Scrape down the sides of the bowl as needed.

Add granulated sugar and mix until fully incorporated.

Add the eggs one at a time, mixing on low speed after each addition. Avoid overmixing to prevent air bubbles.

Mix in sour cream, vanilla extract, and salt until smooth and well combined.

Spoon or scoop the cheesecake batter evenly over the cooled crusts, filling each liner about ¾ full.

Gently tap the muffin tin on the counter to release any trapped air bubbles.

Bake for 17–20 minutes, or until the centers are just set but still slightly jiggly.

Turn off the oven and crack the door open slightly. Let the cheesecakes cool in the oven for 10 minutes to reduce the risk of cracking.

Remove the muffin tin from the oven and allow the cheesecakes to cool completely at room temperature.

Refrigerate for at least 2 hours, preferably overnight, before adding toppings and serving.