Lightly grease a mini cheesecake pan with removable bottoms if needed.

In a small bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined.

Divide the crumb mixture evenly between the wells of the cheesecake pan.

Press the crust firmly into the bottom of each well.

Bake the crusts for 5 minutes and remove from the oven.

In a large bowl, beat the cream cheese until smooth and lump-free.

Add sugar and mix until fully combined.

Beat in the eggs one at a time, mixing gently after each addition.

Add vanilla extract and sour cream, then mix just until smooth.

Divide the cheesecake batter evenly over the prepared crusts.

Bake for 15 minutes, until the centers are just set.

Remove the pan from the oven and allow the cheesecakes to cool completely.

Refrigerate the cheesecakes in the pan for at least 2 hours.

In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form.

Carefully release the cheesecakes from the pan using the removable bottoms.

Pipe whipped cream onto each cheesecake to create the gnome beard.

Place one whole strawberry on top of each cheesecake as the hat.

Press one candy pearl into the whipped cream to form the nose.

Chill until ready to serve.