Preheat your oven to 325°F (160°C). Line a mini muffin tin with paper liners.

In a medium mixing bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Stir until the mixture resembles wet sand.

Spoon about a tablespoon of the crumb mixture into each muffin liner. Use the back of a spoon or a small cup to press the crumbs firmly into the bottom of each liner. Set aside.

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

Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and sour cream until fully combined.

Spoon the cheesecake mixture evenly over the prepared crusts in the muffin tin, filling each liner almost to the top.

Bake the mini cheesecakes in the preheated oven for 15-18 minutes, or until the edges are set and the centers are slightly jiggly.

Remove the mini cheesecakes from the oven and let them cool in the muffin tin for about 10 minutes. Then transfer them to a wire rack to cool completely.

Once cooled, arrange the mini cheesecakes on a serving board or platter.

Prepare the toppings by washing and drying the berries, melting the chocolate chips, and warming the caramel sauce.

Arrange the toppings around the mini cheesecakes on the board, leaving space for guests to assemble their own creations.

Serve the mini cheesecake board alongside small serving spoons or forks, allowing guests to top their cheesecakes as desired with berries, chocolate, caramel, whipped cream, and nuts.