1. Preheat oven to 325 degrees F and line a muffin tin with paper cupcake liners. Spray with cooking spray. 2. Melt butter in a microwave-safe bowl and add to bowl of graham cracker crumbs. Mix until completely combined. 3. Scoop 1 ½ tbsp of graham cracker crumb mixture into each lined muffin tin section. Pack down. 4. Bake graham cracker crusts for 5 minutes. 5. In a large bowl, use an electric mixer to beat cream cheese, pumpkin puree, sour cream, sugar and egg. Mix on high speed until smooth. 6. Fill each muffin tin section with cheesecake filling. 7. Bake for 20-22 minutes. 8. Allow to cool on a wire rack before decorating. 9. Roll out 12-15 spheres from green fondant – about ½ an inch in size. 10. Shape each sphere into cylinders, giving it a point at one end and then curving it slightly. Set aside. 11. In a large bowl, use an electric mixer to beat together whipping cream, sugar, 5 drops red gel food coloring and 3 drops yellow gel food coloring on high speed. 12. Beat until whipped cream forms. 13. Scoop whipped cream into a piping bag with Wilton #23 tip attached and frost each cheescake. 14. Top each mini cheesecake with green fondant – it will act as the pumpkin’s “stem.” Serve and enjoy!