In a mixing bowl, combine graham cracker crumbs with melted butter, stirring until the mixture resembles wet sand. Line a muffin tin with cupcake liners and firmly press the crust mixture into the bottoms.

Chill in the refrigerator while you prepare the filling.

Using an electric mixer, beat the softened cream cheese in a clean bowl until smooth and creamy, about 2 minutes. Gradually add sugar, sour cream, vanilla extract, and a drop of green food coloring, mixing until well combined.

Spoon the creamy filling over each chilled crust, smoothing the tops with a spatula for an even layer.

Carefully place the assembled mini cheesecakes back in the refrigerator and allow them to chill for at least 4 hours or overnight.

Just before serving, pipe or spoon the whipped cream onto each mini cheesecake to create cheerful 'hats' and top with red heart candy.