In a mixing bowl, combine the graham cracker crumbs with melted butter until well-coated. Line a muffin tin with paper liners and evenly press the mixture into the bottom of each liner to form crusts. Aim for a compact layer, about 1/4 inch thick. Bake at 350°F for 5-7 minutes until slightly golden. Remove and let cool completely.

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add sugar, sour cream, vanilla extract, and green food coloring until fully combined and silky.

Spoon the filling over each cooled crust, filling until just below the liner’s edge. Smooth the tops for an even finish, ensuring the vibrant green filling is visible.

Refrigerate the assembled mini cheesecakes for at least 4 hours, or ideally overnight, to let the filling set appropriately.

Just before serving, pipe or spoon whipped cream on top of each cheesecake and finish with a red heart candy in the center.