Preheat the oven to 325F and line a cupcake pan with cupcake liners.
In a medium sized bowl, add the graham cracker crumbs, granulated sugar, and melted butter. Stir together with a spatula until it looks like wet sand.
Pack 1-2 tablespoons worth of the graham cracker mixture into the bottom of the cupcake liners, making sure to pack until no loose crumbs are visible.
Bake in the oven for 7 minutes, remove.
For the cheesecake:
While the graham cracker crust is baking, in a large bowl using a hand mixer, beat the cream cheese until fluffy and soft, 1-2 minutes. Add the granulated sugar and beat until incorporated. Add the egg, sour cream, and sweetened condensed milk. Beat until combined. Lastly, add the vanilla. Beat on high for 2-3 minutes to make sure everything is evenly distributed. Pour into the baked graham cracker crusts just ½ a centimeter from the top of the cupcake liner.
Bake in preheated oven for 15-20 minutes, or until the center has a slight wobble, but the rest is firm. Remove from oven and allow to cool at room temperature for 30 minutes before placing in the fridge for 2-4 hours.
Allow to cool completely in fridge before adding desired toppings, I used the tart cherries and blueberries from Oregon Fruit Products, and they were the perfect addition.