Preheat the oven to 325°F (160°C). Line a muffin tin with paper liners or lightly grease each cup.

Make the crust: In a small bowl, combine the graham cracker crumbs and melted butter. Divide the mixture evenly among the muffin cups and press firmly into the bottom.

Prepare the filling: In a mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in the sour cream, lemon juice, lemon zest, and vanilla extract until fully combined.

Fill and bake: Spoon the cheesecake mixture evenly over the crusts. Bake for 20–25 minutes, or until the centers are set and the tops look slightly puffed.

Cool and chill: Allow the cheesecakes to cool at room temperature. Then transfer them to the refrigerator and chill for at least 2 hours before serving.