Preheat the oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners.

In a medium bowl, combine graham cracker crumbs, 2 tablespoons sugar, and melted butter until the mixture resembles wet sand.

Press approximately 1 tablespoon of the crust mixture into the bottom of each liner, packing it down firmly with a spoon or small glass.

Bake the crusts for 5 minutes, then remove from the oven and set aside to cool slightly.

In a large mixing bowl, beat the softened cream cheese and 1/2 cup sugar on medium speed until smooth and free of lumps.

Add the egg, vanilla extract, and sour cream, then mix on low speed until just incorporated, being careful not to overbeat.

Distribute the cheesecake batter evenly among the 12 muffin cups, filling each about three-quarters full.

Bake for 18 to 20 minutes, or until the centers are slightly jiggly but the edges are firm.

Allow the cheesecakes to cool completely in the tin at room temperature for approximately 1 hour.

Refrigerate the cheesecakes in the tin for at least 2 to 3 hours to ensure they are fully set before removing from the liners.