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

2. Combine graham cracker crumbs, 1/4 cup sugar, and melted butter, then press into the liners.

3. Bake crusts for 5-7 minutes and let cool slightly.

4. Beat softened cream cheese until smooth, then gradually beat in 3/4 cup sugar.

5. Mix in eggs one at a time on low speed until just incorporated.

6. Stir in sour cream and vanilla extract.

7. Pour filling over the crusts, filling each liner about three-quarters full.

8. Bake for 18-22 minutes until edges are set and centers have a slight wobble.

9. Turn off the oven and let cheesecakes cool inside with the door ajar for 1 hour.

10. Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

11. Melt orange candy melts and pipe small carrot shapes onto parchment paper, adding green sprinkles for tops, then let harden.

12. Top chilled cheesecakes with crushed chocolate cookies to create ‘dirt’.

13. Gently press one or two candy carrots into the center of each cheesecake before serving.