1. Preheat oven to 325°F and line a 12-cup muffin tin with paper or foil liners.

2. In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, melted butter, and pinch of salt. Mix until texture resembles wet sand.

3. Divide crumb mixture evenly among 12 muffin cups (about 2 tablespoons each). Press firmly into bottoms using the back of a spoon.

4. Bake crusts for 5 minutes, then remove and cool while preparing filling.

5. In a large bowl with electric mixer on medium-low speed, beat room-temperature cream cheese for 2 minutes until smooth and fluffy with no lumps. Scrape bowl frequently.

6. Add ½ cup sugar and beat for 1 minute until combined and mixture lightens slightly.

7. Add eggs one at a time, beating on low speed just until incorporated after each addition.

8. Mix in sour cream, vanilla extract, flour, and pinch of salt on low speed just until combined with no streaks remaining, about 30 seconds.

9. Divide filling evenly among muffin cups, filling each about ¾ full (approximately ¼ cup per cup).

10. Tap muffin tin gently on counter 2-3 times to release air bubbles.

11. Bake for 18-20 minutes until edges are set but centers still jiggle slightly when pan is gently shaken.

12. Turn off oven and crack door open about 4 inches. Let cheesecakes sit in cooling oven for 10 minutes.

13. Remove from oven and cool in tin on wire rack at room temperature for 1 hour.

14. Transfer tin to refrigerator and chill for at least 2 hours or up to 3 days before decorating.

15. When ready to serve, remove cheesecakes from tin by pulling up on liner edges.

16. Decorate as desired with frosting, ganache, candy eyes, sprinkles, and themed candies.