In a mixing bowl, combine the graham cracker crumbs with melted butter until the mixture resembles wet sand. Press into muffin liners.

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add sugar, sour cream, vanilla extract, and green food coloring until fully combined.

Spoon the creamy filling over the prepared crusts, smoothing the tops for an even finish.

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

Before serving, remove from liners and top with whipped cream and red heart candies.