In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated.
Spoon about 1 tablespoon of the crumb mixture into the bottom of each serving cup and press down firmly to create a crust.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Gradually add the powdered sugar and vanilla extract, mixing until well combined.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Add the sour cream and fold gently until smooth.
Spoon or pipe the cheesecake filling into the cups over the crust layer.
Refrigerate the cheesecake cups for at least 2 hours to set.
Before serving, top with fresh berries or your favorite fruit topping, if desired.