In a bowl, mix together graham cracker crumbs, melted butter, and granulated sugar. Press about 1 1/2 tablespoons of this mixture evenly into each cupcake liner. Bake the crusts for 5-7 minutes.
In a large bowl, beat the softened cream cheese until smooth. Add granulated sugar, then mix in the sour cream and vanilla extract until fully combined. Add the eggs one at a time.
Fill each liner about 3/4 full with the cheesecake batter. Bake for 16 to 20 minutes, until the centers are mostly set and a slight jiggle remains.