Creating these Red, White and Blue Mini Cheesecakes is straightforward. Follow these steps for delicious results:

1. Preheat Oven: Preheat your oven to 325°F (160°C) and line a muffin tin with paper liners.
2. Prepare the Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until well combined.
3. Form the Crust: Press the crumb mixture firmly into the bottom of each muffin liner to form a crust.
4. Make the Filling: In a large bowl, beat together softened cream cheese and sugar until smooth and creamy. Add in the vanilla extract and mix until combined.
5. Add Eggs: Add the eggs one at a time, beating well after each addition. Be careful not to overmix.
6. Incorporate Sour Cream: Gently fold in the sour cream until just combined.
7. Fill Muffin Tin: Pour the cheesecake filling over the prepared crusts, filling each liner about 3/4 full.
8. Bake: Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the edges are set and the centers are slightly jiggly.
9. Cool: Remove from the oven and let the cheesecakes cool at room temperature for 10 minutes. Then transfer them to the refrigerator to cool completely for at least 1 hour.
10. Add Toppings: Once chilled, top each mini cheesecake with a layer of sliced strawberries and a layer of blueberries. Add whipped cream if desired.