Line 12 baking cupcakes in a cupcake pan. Combine the crushed graham crackers with melted butter and press into the bottom of each baking cup with the back of a spoon or your fingers. Bake for 6-8 minutes. Cool for 10 minutes. Refrigerate while making the filling.
In a stand mixer fitted with a paddle attachment, or a hand held mixer in a large bowl, beat cream cheese in mixer until soft and creamy, about 2 minutes. Add eggs 1 at a time until each is fully incorporated. Add sugar, sour cream, salt and vanilla extract and beat until smooth and combined, about 1 minute. Fill each cup 3/4 full over the top of crust.
Bake for 30 minutes. Let them cool and refrigerate for about 4 hours before removing them from baking cups and serving. Unmold and transfer to a plate. Top with desired toppings.