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

In a small bowl, combine graham cracker crumbs, 2 tablespoons sugar, and melted butter until moistened.

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

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

Add eggs one at a time, beating on low speed until just incorporated.

Mix in the sour cream and vanilla extract until smooth.

Gently fold in the rainbow sprinkles using a spatula.

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

Bake for 18 to 22 minutes, or until the edges are set and the centers have a slight jiggle.

Remove from oven and allow to cool in the tin at room temperature for 30 minutes.

Refrigerate the cheesecakes in the tin for at least 2 hours to set completely.

Before serving, remove from the tin and top with whipped cream and additional sprinkles.