Creating Mini Candy Corn Cheesecakes is straightforward if you follow these steps:

1. Preheat Oven: Start by preheating your oven to 325°F (163°C). Line a muffin pan with cupcake liners for easy removal.

2. Make the Crust: In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the mixture resembles wet sand.

3. Press into Muffin Tin: Divide the crust mixture evenly into the cupcake liners. Press firmly to form a solid base.

4. Prepare the Filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add sugar and mix until creamy.

5. Add Vanilla: Incorporate the vanilla extract into the cream cheese mixture, blending until fully combined.

6. Mix in Eggs: Add the eggs one at a time, mixing on low speed until just combined. Avoid overmixing to ensure a fluffy texture.

7. Add Sour Cream: Mix in the sour cream until smooth, then fold in the chopped candy corn.

8. Color the Batter: Divide the cheesecake batter into two separate bowls. Color one batch with yellow food coloring and the other with orange. Stir until the colors are vibrant.

9. Layer the Colors: Carefully spoon a layer of yellow batter into each muffin cup, filling it to about halfway. Follow with an equal layer of orange batter on top.

10. Bake: Place the muffin pan in the preheated oven and bake for about 25-30 minutes. The centers should be slightly jiggly but set.

11. Cool Down: Remove the cheesecakes from the oven and let them cool at room temperature for about 30 minutes. Transfer to the refrigerator and chill for at least 2 hours or overnight for best flavor.

12. Garnish: Before serving, top each cheesecake with a few pieces of whole candy corn for a festive touch.

These simple steps guide you to create delectable Mini Candy Corn Cheesecakes that will impress everyone.