Preheat your oven to 350°F (175°C) and prepare your muffin tins by lining them with 14-16 paper liners.

In a food processor, pulse graham crackers until they form fine crumbs. Combine with granulated sugar and melted butter.

Press about 1 tablespoon of the crumb mixture into each paper liner. Bake the crusts for 6 minutes and allow to cool.

In a large mixing bowl, combine softened cream cheese, granulated sugar, heavy cream, sour cream, and vanilla extract. Beat until smooth.

Gradually add eggs, mixing on low speed until just combined. Add flour and salt, stirring gently until no streaks remain.

Divide the cheesecake mixture into three bowls. Color one bowl red, another blue, and leave the last white.

Spoon the white cheesecake mixture into the prepared crusts, then follow with the red and then the blue.

Bake the cheesecakes for 18-20 minutes until set but slightly jiggly in the center. Cool on the counter for 1 hour.

Whip remaining heavy cream with sugar and vanilla extract until stiff peaks form.

Remove cheesecakes from muffin tin, top with whipped cream, and garnish with blueberries and strawberries.