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!