Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners or grease it lightly.
In a medium bowl, combine graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Mix until the crumbs are evenly coated.
Press about 1 tablespoon of the crumb mixture into the bottom of each muffin cup to form a crust.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add 1/2 cup of sugar, sour cream, egg, red food coloring, vanilla extract, cocoa powder, baking powder, and salt to the cream cheese. Mix until well combined and smooth.
Pour the cheesecake batter over the crust in each muffin cup, filling them about 3/4 full.
Bake for 18-20 minutes, or until the edges are set but the centers are slightly jiggly. Remove from the oven and let cool in the pan for 10 minutes.
Carefully remove the cheesecakes from the muffin tin and transfer them to a wire rack to cool completely. Refrigerate for at least 2 hours before serving.
Top with whipped cream and chocolate shavings if desired.