1. Preheat the oven to 325°F and line a 12-cup muffin pan with paper liners.

2. In a medium bowl, mix the graham cracker crumbs, 3 tablespoons granulated sugar, and melted butter until the mixture resembles wet sand.

3. Divide the crust mixture evenly among the muffin cups and press it down firmly into the bottoms.

4. In a large bowl, beat the softened cream cheese until smooth and creamy.

5. Add 1/2 cup granulated sugar and mix until fully incorporated.

6. Blend in the sour cream and vanilla extract until smooth.

7. Add the eggs one at a time, mixing on low speed just until combined after each addition.

8. Spoon the cheesecake filling evenly over the crusts, filling each cup nearly to the top.

9. Bake for 17 to 20 minutes, or until the centers are just set with a slight jiggle.

10. Let the cheesecakes cool in the pan for 30 minutes, then transfer them to the refrigerator and chill for at least 3 hours.

11. In a separate bowl, beat the powdered sugar with the heavy cream until smooth, then tint it with green food coloring until you reach a festive tree shade.

12. Transfer the green topping to a piping bag fitted with a star tip.

13. Pipe the topping in stacked swirls on each chilled cheesecake to create mini Christmas tree shapes.

14. Finish with holiday sprinkles, sugar pearls, and a light dusting of golden cookie crumbs or sanding sugar.

15. Keep chilled until ready to serve.