Preheat and Prep:
Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.

Make the Crust:
In a bowl, mix graham cracker crumbs, melted butter, and sugar until it resembles wet sand. Firmly press 1 tablespoon of the mixture into each liner using the back of a spoon. Apply even pressure for a stable base.

Prepare the Filling:
Beat softened cream cheese with an electric mixer for 3 minutes until smooth. Add sugar, egg, lemon juice, lemon zest, and vanilla extract. Mix until just combined—avoid overmixing to prevent a dense texture.

Fill and Tap:
Divide the filling evenly among the crusts, filling each liner about ¾ full. Gently tap the muffin tin on the counter to release air bubbles.

Bake:
Bake for 20–22 minutes. The edges should look set while the centers still jiggle slightly. Do not overbake.

Cool and Top:
Let cheesecakes cool in the tin for 10 minutes, then transfer to a wire rack. Whisk sour cream and powdered sugar until smooth. Spoon over cooled cheesecakes and swirl with a toothpick if desired.

Chill and Garnish:
Refrigerate for at least 2 hours before serving. Garnish with thin lemon slices and mint leaves for a bakery-style finish.