Preheat your oven to 325°F (160°C) and prepare muffin tin with cupcake liners.

Combine graham cracker crumbs, granulated sugar, and melted unsalted butter in a mixing bowl. Stir until the mixture resembles wet sand.

Press the crust mixture into each cupcake liner and bake in the preheated oven for about 5 minutes until golden. Allow to cool slightly.

Beat cream cheese until smooth and creamy. Gradually add the granulated sugar, vanilla extract, and eggs, mixing in one egg at a time. Blend in sour cream until combined.

Divide the filling evenly among the cupcake liners, filling each about ¾ full and bake for 18-20 minutes until edges are set.

Turn off the oven, let cheesecakes cool inside for 10 minutes, then transfer to a wire rack to cool at room temperature for 30 minutes.

Refrigerate the mini cheesecakes for at least 2 hours or overnight to chill.

Decorate by piping whipped cream for beards, adding strawberries for gnome hats, and using mini chocolate chips or candy pearls for eyes.

Transfer decorated cheesecakes onto a serving platter and dust with powdered sugar before serving.