Add melted butter and sugar to graham cracker crumbs and mix until it resembles wet sand.
Scoop 2 tablespoons of crust mixture into 8 muffin liners.
Pat down with a cup or glass so that it is level. Bake at 325 degrees for 6 minutes. Cool.
Combine cream cheese, sugar, eggs, sour cream, and vanilla. Beat until smooth.
Scoop into muffin liners, filling halfway.
Bake for 28-30 minutes. Tops should look set, but still jiggle slightly when you lift the pan. Cool completely.
Spoon cherry pie filling, lemon curd, or drizzle chocolate over each cooled cheesecake. Refrigerate for 30 minutes before serving.