Preparation

• Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners or spray with non-stick cooking spray.
• Combine graham cracker crumbs, melted unsalted butter, and granulated sugar in a bowl until the mixture resembles wet sand.
• Press about 1 tablespoon of crumb mixture into each muffin cup to form the crust.
• In a large bowl, beat softened cream cheese until smooth and creamy, about 2-3 minutes.
• Gradually add granulated sugar and vanilla extract, mixing until blended.
• Add eggs one at a time, mixing on low speed until just combined.
• Stir in sour cream and green food coloring until smooth and evenly colored.
• Fold in mini chocolate chips gently until distributed throughout the batter.
• Pour the cheesecake batter over the prepared crusts, filling each about ¾ full.
• Bake for 18-20 minutes, until edges are set but centers have a slight jiggle.
• Cool in the pan for about 15 minutes, then chill in the refrigerator for at least 2 hours.
• After chilling, decorate with red candy hearts if desired before serving.