Preheat your oven to 325°F (160°C). Line a standard 12-cup muffin tin with cupcake liners.

Combine graham cracker crumbs, granulated sugar, and melted butter in a mixing bowl. Press into the muffin tin to form the crust. Bake for 5 to 6 minutes and let cool.

Beat softened cream cheese until smooth. Gradually add in granulated sugar and mix until well combined.

Incorporate sour cream, freshly squeezed orange juice, orange zest, and vanilla extract into the cream cheese mixture. Mix on low speed until well combined.

Add eggs one at a time, mixing gently just until incorporated.

Divide the cheesecake filling evenly among the baked crusts. Tap the tin to release air bubbles.

Bake for 18 to 22 minutes, until edges are set but centers are jiggly. Cool in the oven for 10 minutes with the door ajar.

Transfer mini cheesecakes to a wire rack and let cool to room temperature before refrigerating.

Refrigerate for at least 4 hours, preferably overnight, to let flavors meld.

Whip heavy cream until soft peaks form, then add powdered sugar and vanilla extract until stiff peaks are achieved.

Pipe whipped cream onto each cheesecake and garnish with extra orange zest or candied orange peel before serving.