Preheat your oven to 325°F. Line a 12-cup muffin tin with paper cupcake liners.

In a small bowl, combine graham cracker crumbs, cocoa powder, sugar, and melted butter. Mix until evenly coated.

Spoon about 1 tablespoon of crust mixture into each liner and press down firmly to form a crust. Bake for 5 minutes, then set aside.

In a large mixing bowl, beat cream cheese until smooth and fluffy. Add sugar and cocoa powder, mixing well.

Add eggs one at a time, beating after each addition. Stir in vanilla extract, sour cream, and red food coloring until fully combined.

Pour the cheesecake filling evenly over each crust, filling nearly to the top.

Bake for 18–20 minutes or until the centers are just set. Cool completely, then refrigerate for at least 2 hours before serving.