Preheat the oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.

Press the mixture firmly into the bottom of a muffin tin to form the crust.

In a mixing bowl, beat the softened cream cheese until smooth. Add sugar and vanilla extract, and mix until combined.

Add eggs one at a time, mixing well after each addition. Finally, mix in the sour cream until smooth.

Pour the filling over the prepared crust in the muffin tin, filling each cup about 3/4 full.

Bake in the preheated oven for 25-30 minutes, or until the edges are set and the center is slightly jiggly.

Remove from the oven and let cool completely before refrigerating for at least 2 hours.

Once chilled, remove the mini cheesecakes from the muffin tin and top each with chocolate eggs for decoration.