Preheat your oven to 325 degrees F.

Using a standard 12-count muffin pan, line each cavity with paper cupcake liners.

Place your graham crackers into a blender or food processor and blend until you have fine crumbs.

Pour the crumbs into a medium size mixing bowl and add the melted butter and sugar. Stir together until combined.

Evenly distribute the graham cracker mixture into each cavity and press down using your thumb.

Bake the crust for 5 minutes at 325 degrees F.

Remove and allow to cool.

Using a hand-held mixer or a standing mixer with the paddle attachment make the creamy key lime cheesecake filling.

Add the cream cheese, sour cream, granulated white sugar, and beat on medium speed until well combined.

Add in the key lime juice, zest, vanilla extract, and dye and continue to mix until combined.

Finally, add the egg into the cream cheese mixture and beat until just combined.

Evenly pour the key lime filling into each of the paper liners

Place back into the oven on 325 degrees F. for another 15 minutes. The tops should no longer appear wet.

Take out of the oven and allow the cheesecakes to fully cool.

Place cheesecakes into the refrigerator for one hour to chill.

Add a dollop of the whipped topping on the tops of the cheesecakes and garnish with a lime slice if desired.