Heat the oven to 325°F (165°C). Line all 12 muffin cups. Mix graham crumbs, crust sugar, and melted butter until evenly moistened.
Divide crumbs between liners and press firmly with a small flat-bottomed glass. Bake 5 minutes, then set aside while mixing filling.
Beat cream cheese and filling sugar on low until smooth. Scrape the bowl thoroughly so no firm cream cheese remains at the bottom.
Mix in sour cream and vanilla. Add eggs one at a time on low speed, stopping once incorporated to avoid extra air.
Divide filling evenly between the prepared cups. Gently tap the pan once against a folded towel to settle large air bubbles.
Bake 16–20 minutes more, until edges are set and centers wobble slightly. Small cheesecakes firm substantially as they cool.
Cool in the pan on a rack for about 45 minutes, then refrigerate for at least 2 hours before removing the paper liners.
Peel liners away gently and serve chilled. Add fruit or a small spoonful of sauce at serving time rather than during storage.
