Line a 12 count cupcake pan with cupcake liners and set aside.
In a bowl, mix together graham cracker crumbs, sugar and melted butter until combined and crumbs are moistened.
Spoon about 1 1/2 Tablespoons of crumbs into each of the cupcake wells and press down, I used the bottom of a 1/4 cup measuring cup to press it down.
Bake in the oven for 5 minutes, then remove and cool completely.
In stand mixer or with a hand mixer, beat the cream cheese until smooth and no lumps remain.
Add in the sugar, eggs, sour cream and mint extract. Beat until combined.
Add in the food coloring and beat until you've reach your desired color.
Once crusts are cool, spoon the cheesecake filling evenly into prepared liners and bake for 20 minutes until just set. They will still be slightly jiggly.
Remove from the oven and cool completely on the counter before transferring to the refrigerator to chill for 30 minutes or until set.
Top with swirls of whipped cream, mint leaves and crushed graham cracker crumbs if desired.
Notes
Before filling the crusts with the cheesecake batter, make sure that they are fully cooled.
You don't have to bake the crust beforehand if you don't want. I like to do it to make sure that the crust gets a little more crunchy and compacted before adding the cheesecake mixture.
Make sure you use mint extract in these and not peppermint or you will have a whole different flavor.
Mint extract is a combination of peppermint and spearmint flavors.
These cheesecakes need to cool fully before being placed in the refrigerator. This prevents them from cracking or building up condensation.
I used 1 tsp of mint extract but if you want to go for a more potent mint flavor you can add 1 1/2 tsp.
You can use any color cupcake liners you like. I used white because it shows the layers and colors of the cheesecake.