Preheat your oven to 325°F. Line a muffin tin with paper liners.

In a medium bowl, combine graham cracker crumbs, ½ cup sugar, and melted butter. Mix until the crumbs are evenly coated. Press about 1 tablespoon of the mixture into the bottom of each muffin liner to form the crust.

In a large mixing bowl, beat the softened cream cheese until smooth. Add the sour cream, ¾ cup sugar, eggs, and vanilla extract. Beat until well combined and creamy, scraping down the sides of the bowl as needed.

Spoon the cream cheese mixture over the crusts in the muffin tin, filling each liner about ¾ full. Bake for 18-20 minutes, or until the edges are set and the centers are slightly jiggly.

Remove from the oven and let cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to set.

While the cheesecakes are chilling, prepare the berry topping. In a small bowl, combine the mixed berries and honey or maple syrup. Gently toss to coat the berries.

Once the cheesecakes are chilled and set, remove them from the muffin tin and top each mini cheesecake with the berry mixture before serving.