Preheat your oven to 325°F (160°C).

In a mixing bowl, combine the graham cracker crumbs, 1/4 cup of sugar, and melted butter. Stir until everything is moistened.

Press the crust mixture into the bottom of muffin tin liners.

In another bowl, beat the softened cream cheese until smooth.

Add the remaining 1 cup of sugar and vanilla extract; mix until well combined.

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

Gently stir in sour cream until completely smooth.

Pour the creamy filling over the crusts in the muffin tins, filling each liner almost to the top.

Bake for about 20-25 minutes, until set but slightly jiggly in the center.

Cool before refrigerating for at least 2 hours.