In a medium bowl, combine graham cracker crumbs and melted butter, mixing until the texture resembles wet sand.

Line a muffin tin with cupcake liners, and evenly distribute about one tablespoon of the crust mixture into each liner, pressing it down firmly with the back of a spoon.

In a large mixing bowl, beat the softened cream cheese using an electric mixer on medium speed until creamy and smooth, about 2 minutes.

Gradually add the sugar, sour cream, vanilla extract, and green food coloring, mixing until combined and there are no lumps.

Spoon the cheesecake filling over the prepared crusts, filling each liner just below the rim and smoothing the tops for an even finish.

Cover the muffin tin with plastic wrap or aluminum foil, and chill the cheesecakes for at least 4 hours, preferably overnight.

When ready to serve, carefully remove the mini cheesecakes from the muffin tin, pipe or spoon a generous dollop of whipped cream on top, and add a red heart candy on each.