Preheat your oven to 325°F (163°C) and line a muffin tin with paper liners.
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
Press about 1 tablespoon of the crumb mixture into the bottom of each muffin liner to form the crust.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Gradually add the powdered sugar, sour cream, eggs, lemon juice, lemon zest, and vanilla extract. Mix until everything is well incorporated and smooth.
Pour the cheesecake filling over the crusts in each muffin liner, filling them about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until the edges are set and the centers are slightly jiggly.
Remove from the oven and let cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours before serving.