In a mixing bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand. Line a cupcake pan with cupcake liners and press the crumb mixture firmly into the bottom of each liner. Bake at 350°F (175°C) for about 10 minutes, then set aside to cool completely.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes. Gradually add in the sugar, sour cream, vanilla extract, and green food coloring. Continue mixing until the filling is uniformly green and silky.

Once the crusts have cooled, spoon the creamy filling over each graham cracker crust. Smooth the tops with a spatula for an even finish.

Cover with plastic wrap and place in the refrigerator. Chill for at least 4 hours, or ideally overnight.

Once set, pipe or spoon whipped cream onto the top of each mini cheesecake and top with a red heart candy.

Carefully remove from the cupcake liners and serve on a festive platter.