Prepare the Crust:

1. Preheat oven to 325°F (163°C). Line a mini muffin tin with paper liners or lightly grease it.
2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
3. Press about 1 teaspoon of the mixture into the bottom of each mini muffin cup.
4. Bake for 5 minutes, then let cool while preparing the filling.

Make the Cheesecake Filling:

5. In a large bowl, beat cream cheese and sugar until smooth.
6. Add egg, sour cream, Moscato wine, and vanilla extract, mixing until just combined. Do not overmix.
7. Spoon the cheesecake mixture into the cooled crusts, filling each cup almost to the top.

Bake the Cheesecake Bites:

8. Bake for 15-18 minutes, or until the centers are just set.
9. Let them cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. Chill in the refrigerator for at least 2 hours before serving.

Make the Moscato Glaze (Optional):

11. In a small saucepan, whisk together Moscato wine, sugar, and cornstarch over medium heat.
12. Stir continuously until the mixture thickens into a syrup.
13. Let cool slightly, then drizzle over the cheesecake bites before serving.