In small bowl, stir together graham crumbs, butter, and sugar. Press 1/2 tbs of mixture in each baking cup; press down with back of spoon.
Filling: preheat oven to 350°F
In large bowl, beat cream cheese with electric mixer until smooth. Add sugar and vanilla; mix until thoroughly combined. Beat in eggs flour and sour cream; mix until smooth. Spoon about 2 tbs mixture over crust in baking cups
Bake 10-12 minutes until cheesecake is just set. Remove from oven. Place on cooling grid and cool 5 minutes
Cake: prepare cake as directed and spoon over baked cheesecake mixture, filling baking cups 3/4 full
Bake 10 to 12 minutes or until toothpick inserted is clean. Cool cupcakes in pan on cooling grid for 5 minutes. Remove from pan and cool completely.
Ice with cream cheese icing or icing of your choice
granham cracker crust1 cup graham cracker crumbs3 tbsp butter, melted3 tbsp granulated sugarfilling2 1/2 packages cream cheese, soften3/4 cup granulated sugar2 1/2 tsp clear vanilla extract2 eggs1 tbsp all-purpose flour1/4 cup sour creamcake1 box favorite red velvet mix or from scratch recipe1 water, oil, eggs directed by pkg to prepare mix