Preheat your oven to 325°F (163°C).

In a mixing bowl, combine the crushed nilla wafers and melted unsalted butter. Stir until all crumbs are coated. Press this mixture into the bottom of lined muffin tins or mini cheesecake pans.

In another bowl, beat together softened cream cheese and white sugar until smooth. Add in eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream. Fold in colorful sprinkles.

Pour the cheesecake filling over each prepared crust in your muffin tins, filling them nearly to the top.

Place your muffin tin in the preheated oven and bake for about 15 minutes, looking for slight firmness but still some jiggle in the center.

Remove the mini cheesecakes from the oven and let them cool at room temperature before transferring them to the fridge. Chill for at least two hours.

Whip together heavy cream and confectioners' sugar until soft peaks form.

Once cooled, remove mini cheesecakes from their molds and top with whipped cream and extra sprinkles before serving.