Crush graham crackers in a zip-top bag with a rolling pin or in a food processor until fine crumbs.

Combine graham cracker crumbs, sugar, and melted butter in a bowl. Mix until resembles wet sand.

Line a muffin tin with paper cupcake liners and press about 1 tablespoon of the crust mixture into each liner. Refrigerate while preparing the filling.

Beat softened cream cheese on medium speed for 2-3 minutes until smooth and fluffy, scraping the sides often.

Gradually add sugar while continuing to beat, then add eggs one at a time until combined.

Gently mix in vanilla extract, sour cream, and salt until just combined.

Fill each crust-lined cup about 3/4 full with cheesecake batter.

Preheat oven to 325°F (160°C) and bake for 18-20 minutes, until the centers jiggle slightly.

Let cool in the oven with the door cracked for 10 minutes before transferring to room temperature for 1 hour and refrigerate for at least 2 hours before serving.

Top with fresh berries, chocolate ganache, or fruit compote as desired before serving.