1. Preheat the oven to 325°F (165°C) and line a muffin tin with paper liners.

2. In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined.

3. Spoon the crust mixture into each muffin tin and press down to form a crust. Bake for 5-7 minutes, then set aside to cool.

4. In a mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.

5. Add the eggs one at a time, beating well after each addition. Stir in the sour cream.

6. Spoon the cheesecake filling over the cooled crusts, filling each muffin tin about 3/4 full.

7. Bake for 15-18 minutes or until the cheesecakes are set and lightly browned on top. Let cool to room temperature, then refrigerate for at least 2 hours.

8. For the topping, melt butter in a skillet over medium heat. Stir in the brown sugar, cinnamon, and vanilla extract, cooking until the sugar is dissolved and the mixture is smooth.

9. Add the sliced bananas and cook for 2-3 minutes, until the bananas are softened and caramelized. (Optional: Add rum and cook for another minute for extra flavor.)

10. Spoon the bananas foster topping over the chilled cheesecakes just before serving.

11. Serve and enjoy!