Preheat the oven to 325°F (163°C). Line a 12-cup muffin pan with paper liners.

In a small bowl, mix together the graham cracker crumbs, sugar, and melted butter until the crumbs are evenly coated and resemble wet sand.

Divide the mixture evenly between the liners (about 1–2 tablespoons each). Press firmly into the bottom to make compact crusts.

Bake for 5 minutes, then remove from the oven and let cool slightly while preparing the filling.

In a large mixing bowl, beat the softened cream cheese and sugar with a hand mixer until smooth and creamy.

Add the pistachio cream, sour cream, and vanilla extract and mix until fully combined.

Beat in the eggs mixing on low speed just until incorporated.

Spoon the cheesecake batter evenly over the prepared crusts, filling each liner about ¾ full.

Bake for 18–20 minutes, or until the centers are set but still slightly jiggly.

Allow the cheesecakes to cool in the pan for about 20 minutes, then transfer to the refrigerator and chill for at least 3–4 hours until fully set.

In a medium bowl, beat the heavy whipping cream, powdered sugar, and vanilla until stiff peaks form.

Pipe or spoon whipped cream onto each cheesecake.

Finish with a sprinkle of chopped pistachios over the top.