In a medium bowl, combine graham cracker crumbs with melted unsalted butter until the mixture resembles wet sand. Press about 1 tablespoon into each cupcake liner.

In a large mixing bowl, beat softened cream cheese until smooth. Gradually mix in sugar, sour cream, and vanilla extract. Add green food coloring.

Spoon the filling over the crusts, smoothing the tops with a spatula. Fill generously.

Refrigerate for at least 4 hours or overnight to set.

Pipe or dollop whipped cream on top of each cheesecake and decorate with a red heart candy.