Creating Andes Mint Mini Cheesecakes can be effortless if you follow these straightforward steps:

1. Preheat Oven: Preheat your oven to 325°F (160°C). Line a muffin tin with paper or silicone liners.
2. Make Crust: In a bowl, mix together graham cracker crumbs, melted butter, and granulated sugar.
3. Press Mixture: Divide the mixture among the muffin cups, pressing it firmly into the bottom to create the crust.
4. Bake Crust: Bake the crusts in the preheated oven for about 5 to 7 minutes, until set. Remove and allow to cool slightly.
5. Mix Cream Cheese: In a large bowl, beat the softened cream cheese with an electric mixer until smooth.
6. Add Sugar and Vanilla: Gradually add the powdered sugar and vanilla extract, mixing until combined.
7. Incorporate Sour Cream: Gently fold in the sour cream until the mixture is well blended.
8. Add Andes Mints: Stir in the chopped Andes mints and optional green food coloring for added flair.
9. Fill Muffin Tins: Spoon the cheesecake mixture on top of the crusts until each muffin cup is nearly full.
10. Bake Cheesecakes: Return to the oven and bake for an additional 15 to 20 minutes until the tops are slightly set.
11. Cool Completely: Once baked, allow the mini cheesecakes to cool in the pan for about 10 minutes before transferring them to cool completely on a wire rack.
12. Chill: Refrigerate the cheesecakes for at least 2 hours, or overnight for the best results.
13. Serve: Before serving, top with whipped cream and garnish with an extra Andes mint for an elegant touch.

These steps will guide you through creating these delightful mini cheesecakes with ease.