Step 1: Prepare the Crust. In a mixing bowl, combine graham cracker crumbs with melted butter, stirring until it resembles wet sand. Line a muffin tin with cupcake liners, and using the back of a spoon, press about a tablespoon of the crumb mixture into each liner, flattening it evenly.

Step 2: Make the Filling. In another bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Gradually add sugar, sour cream, vanilla extract, and a few drops of green food coloring, mixing until fully combined.

Step 3: Fill Crusts. Spoon the green cheesecake filling over the prepared crusts in the muffin tin, spreading it evenly with a spatula.

Step 4: Chill. Cover the muffin tin with plastic wrap, and transfer it to the refrigerator. Allow the mini cheesecakes to chill for at least 4 hours, or better yet, overnight.

Step 5: Serve. Just before serving, remove the cheesecakes from the fridge and pipe or spoon a generous dollop of whipped cream on top. Add a playful red heart candy on each whipped cream 'hat'.