Preheat your oven to 325°F (160°C) and prepare a muffin tin with cupcake liners or silicone molds.

In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter until resembling damp sand.

Spoon about 1 tablespoon of the crust mixture into each muffin tin, pressing down to form an even layer. Bake for 5 minutes and cool completely.

In a large mixing bowl, beat cream cheese until smooth. Gradually add sugar and vanilla, then mix in eggs one at a time, followed by sour cream or yogurt.

Pour the cheesecake filling into each cooled crust until three-quarters full. Bake for 18-20 minutes until mostly set.

Turn off the oven, leave the door ajar, and let the cheesecakes cool for 10 minutes. Transfer to a wire rack to cool completely.

Chill the cheesecakes in the refrigerator for at least 2 hours before decorating.

Decorate with whipped cream for gnome beards, fresh strawberries for hats, and candy pearls for noses.

Dust with powdered sugar and serve chilled on a platter.