Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.

In a small bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup of sugar. Mix until it resembles wet sand. Press about 1 1/2 tablespoons of the mixture firmly into the bottom of each liner.

Bake the crusts for 5 minutes. Then, remove them from the oven and let them cool slightly while you prepare the filling.

In a large bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy. Gradually add the 3/4 cup of sugar and beat until well combined. Mix in the vanilla extract.

Add the eggs one at a time, mixing on low speed just until combined after each addition. Be careful not to overmix. Gently fold in the sour cream.

Divide the filling evenly among the muffin cups, filling each one almost to the top. Bake for 20-25 minutes, or until the centers are almost set. The centers should have a slight wobble.

Turn off the oven and let the cheesecakes cool in the oven with the door cracked open for 1 hour. This helps prevent cracks. Then, transfer them to the refrigerator to chill for at least 4 hours, or preferably overnight.