Step 1: Line a standard muffin tin with paper liners and set aside.
Step 2: Combine graham cracker crumbs, melted butter, and sugar in a small bowl; press 2 tablespoons into each liner.
Step 3: Beat softened cream cheese and powdered sugar in a large bowl until completely smooth.
Step 4: Mix in the sour cream and vanilla extract until well combined.
Step 5: In a separate bowl, whip the heavy cream until stiff peaks form.
Step 6: Gently fold the whipped cream into the cream cheese mixture using a rubber spatula.
Step 7: Spoon or pipe the cheesecake filling into the muffin liners over the crusts.
Step 8: Chill in the refrigerator for at least 4 hours or overnight to set.
Step 9: Before serving, garnish each cheesecake with three chocolate mini eggs.