Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners.

In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until crumbly and moist.

Press 1 tablespoon of this mixture into each cupcake liner and bake for 5 minutes. Let crusts cool.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

Incorporate sugar and mix until fluffy. Slowly mix in sour cream, vanilla extract, fresh orange juice, and orange zest.

Add eggs one at a time, stirring gently to keep the batter light and airy.

Carefully pour the cheesecake batter into the prepared crusts, filling each nearly to the top. Tap pan gently to release air bubbles.

Bake for 18-20 minutes until centers jiggle slightly. Cool for 30 minutes; refrigerate for at least 2 hours or overnight.

For optional shards, heat 1 cup sugar and 1/4 cup water until golden, pour onto parchment, cool and break into shards.

Before serving, top each mini cheesecake with whipped cream and optional sugar shard.