Preheat your oven to 325°F (165°C) and line a muffin tin with colorful cupcake liners.

In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press into cupcake liners and bake for 5 minutes. Cool.

Beat softened cream cheese until smooth, then mix in sugar. Add eggs one at a time, then vanilla and sour cream until smooth.

Divide batter into three bowls, tint one yellow, another orange, and leave one plain.

Layer the batter in the crust: yellow, then orange, and finally plain.

Bake for 18-20 minutes until centers jiggle slightly, then cool at room temperature for 30 minutes before refrigerating.

Refrigerate for at least 4 hours or overnight to firm up and meld flavors.

Whip softened butter until fluffy, then add sifted powdered sugar and heavy cream. Whip until smooth.

Frost the cooled mini cheesecakes with orange buttercream and garnish with sprinkles and fondant ghosts.

Let sit at room temperature before serving and enjoy your festive treat!