Preheat the oven to 325°F (163°C) and line a standard 12-cup muffin tin with paper liners.

In a small mixing bowl, combine graham cracker crumbs, 2 tablespoons of sugar, and melted butter until the mixture resembles wet sand.

Press approximately 1 tablespoon of the crumb mixture firmly into the bottom of each muffin liner.

Bake the crusts for 5 minutes, then remove from the oven and set aside to cool while preparing the filling.

In a large bowl, beat the softened cream cheese and 1/2 cup of sugar together until smooth and aerated.

Add the egg, sour cream, lemon zest, lemon juice, and vanilla extract; mix on low speed until just incorporated, ensuring not to over-beat.

Distribute the cheesecake batter evenly among the 12 muffin liners, filling each about three-quarters full.

Bake for 15 to 18 minutes until the edges are set but the centers retain a slight jiggle.

Remove the tin from the oven and allow the cheesecakes to cool completely to room temperature in the pan.

Transfer to the refrigerator and chill for a minimum of 2 hours before removing from the liners and serving.