Combine graham cracker crumbs with melted butter until the mixture looks like wet sand. Press this blend into cupcake liners in a muffin tin, creating a firm base.

Beat cream cheese with an electric mixer until smooth. Gradually add sugar, sour cream, vanilla extract, and green food coloring. Mix until combined.

Spoon the cheesecake filling into the prepared crusts, filling each liner about three-quarters full.

Cover the muffin tin with plastic wrap and refrigerate for at least 4 hours or overnight.

Remove from the fridge, peel away cupcake liners, pipe whipped cream on top, and place a red heart candy in the center of each.