• Preheat the oven to 350 degrees Fahrenheit.
• Place liners in a mini muffin pan.

For the Graham Cracker Crust:

• Mix together the sugar, melted butter, and ground graham crackers in a large bowl.
• Scoop about a teaspoon of the crust mixture and place into each muffin tin of the mini muffin pan.  Press firmly to make an even layer on the bottom and a little bit up the sides.
• Set aside while you prefer the filling.

For the Cheesecake Filling:

• Beat together the sugar, cream cheese, vanilla extract, sour cream, and egg in a medium-sized bow with an electric mixer until smooth and fluffy.  Make sure that all the ingredients are at room temperature to avoid lumps.
• Scoop approximately a tablespoon of the cheesecake filling and place it on top of the crust into an even layer in the muffin tin.
• Gently tap the pan on the counter to release any air bubbles in the mixture.
• Bake for 16-18 minutes until the center of the cheesecake bites are set (no longer jiggly).
• Remove from the oven and allow to cool for about 20 minutes. Once it has reached room temperature, refrigerate for at least 3 hours or overnight.
• Then carefully remove the cheesecake bites from the pan and enjoy it as is, or with berries or whipped cream on top!