In a medium bowl, combine graham cracker crumbs with melted butter, mixing until the texture resembles wet sand. Line a muffin tin with cupcake liners, then press a tablespoon of the crumb mixture firmly into the bottom of each liner, creating an even base. Bake at 350°F (175°C) for 5 minutes, then remove and allow to cool completely.

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Gradually add sugar, sour cream, and vanilla extract, mixing until fully incorporated, followed by a few drops of green food coloring until the desired vibrant green hue is achieved.

Spoon the creamy filling generously over the cooled crusts, smoothing the tops with a spatula. Make sure to fill each liner to the top for that delightful mini cheesecake appearance.

Cover the muffin tin with plastic wrap and refrigerate the cheesecakes for a minimum of 4 hours, or ideally overnight.

Once set, carefully remove the cheesecakes from the muffin tin and peel away the cupcake liners. Pipe or spoon whipped cream on top of each cheesecake, creating fluffy dollops. Finish with a decorative red heart candy.