Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners or grease with non-stick spray.

In a medium bowl, mix 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and 2 tablespoons of granulated sugar.

Press about 1 tablespoon of the crumb mixture into the bottom of each muffin tin cup.

In a large mixing bowl, beat 16 oz of softened cream cheese until smooth and creamy.

Gradually add in ½ cup of granulated sugar while continuing to beat until fully incorporated.

Add 1 teaspoon of vanilla extract to the mixture and mix until combined.

Introduce 3 large eggs one at a time, mixing on low speed until combined.

Add 1 cup of sour cream and 1 tablespoon of green food coloring, stirring until smooth.

Fold in ½ cup of mini chocolate chips until well-distributed.

Pour the cheesecake batter over the prepared crusts, filling each cup about ¾ full.

Bake for 18-20 minutes until the edges are set and centers jiggle slightly.

Let them cool in the pan for about 15 minutes, then refrigerate for at least 2 hours to set.

Top with red candy hearts just before serving for a festive touch.

Serve chilled and enjoy the delightful flavors!