• Preheat oven to 350°F

For the Graham Cracker Crust:

• Place the graham crackers in a bowl and combine them with the melted butter and sugar.
• Insert a paper cupcake liner into the wells of the cupcake pan. Spray each cupcake liner with non-stick cooking spray.
• Put a tablespoon of the mixture into each cupcake holder.
• Press firmly and evenly on the bottom using either the back of a juice glass or a measuring spoon.
  

For the Cream Cheese Layer:

• Combine cream cheese, eggs, ½ cup sugar, and vanilla in a medium sized bowl and mix until smooth and creamy.
• Pour mixture into each cupcake holder that's been sprayed with non-stick cooking spray, filling them about ⅔ of the way.
• Bake in the preheated oven for 20 minutes.
• Remove the tray from the oven and add the sour cream layer.
  

For the Sour Cream Layer:

• Combine the sour cream and ⅓ cup sugar in a medium sized bowl and mix until smooth and creamy.
• Pour the mixture over the baked cheesecakes, filling each cupcake holder completely.
• Bake at 350 degrees Fahrenheit for 8 minutes.
• Allow the cupcakes to cool in the refrigerator until they become firm enough to stand alone when paper holder is peeled away.
• Top each mini cheesecake with the blueberries and raspberries.