Preheat your oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs, sugar, and cinnamon. Pour in the melted butter and mix until the crumb mixture resembles wet sand. Firmly press this mixture into the bottoms of muffin tins to form a crust. Bake for 5-7 minutes until set and slightly firm, then allow to cool completely.

In a large mixing bowl, beat the cream cheese and granulated sugar together using an electric mixer on medium speed until smooth and creamy, about 2 minutes. Gradually add in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Mix in vanilla extract, sour cream, heavy cream, and a pinch of salt until well combined and smooth.

Once your crusts have cooled, carefully divide the creamy filling evenly among the muffin tins, filling each crust almost to the top. Gently tap the pan on the counter to release any air bubbles in the filling.

Place the muffin pan into a larger baking dish and fill the dish with hot water until it reaches halfway up the side of the muffin pan—this creates a water bath to prevent cracking. Bake for 18-22 minutes, or until the edges are set but the centers still have a slight jiggle.

After baking, carefully remove the muffin pan from the water bath and let it cool at room temperature for about 30 minutes. Then, transfer the pan to the refrigerator and chill for at least 2 hours, or preferably overnight.

When ready to serve, remove them from the refrigerator. Top with your favorite garnishes such as whipped cream, fresh berries, or a drizzle of chocolate. Present them on a festive platter.