Preheat the oven to 350 F and line a 48 mini cupcake pan with mini cupcake liners.

To make the crust, melt the butter, and add the graham cracker crumbs and sugar. Mix until it resembles wet sand. Press about 2 tsp of the mixture into each liner. Bake for 5 minutes. Take the prepared crusts out of the oven to cool and lower the oven temp to 325.

In a medium sized bowl combine the cream cheese and sugar and mix on low speed using a hand mixer until smooth, about 2 minutes. You can make this by hand or in a stand mixer too. Add in the sour cream, flour, and vanilla and mix again on low-medium speed until combined. Add in the egg and cream and mix again until all ingredients in the batter are fully combined.

Using a tablespoon measure, pour the batter into each mold evenly. The batter should cover up all the graham cracker crust.

Bake at 325 degrees for 12- 15 minutes.