Preheat the oven to 325°F (163°C) and line a muffin pan with cupcake liners.

In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom of the muffin cups, about 1 tablespoon per cup. Bake for 5-7 minutes until set.

In a large bowl, beat the softened cream cheese with granulated sugar until smooth. Add sour cream and vanilla extract, and continue to beat until well mixed.

Beat in the eggs one at a time until the mixture is smooth and creamy.

Spoon the cheesecake mixture into the prepared muffin pan, filling each cup almost to the top. Bake for 15-18 minutes, or until the center is just set.

Remove from the oven and let the cheesecakes cool in the pan for about 30 minutes, then transfer them to the refrigerator to chill for at least 2 hours.

In a saucepan over medium heat, melt the butter and add the sliced peaches. Stir in brown sugar, cinnamon, and vanilla. Cook for 5-7 minutes until the peaches are softened and the syrup has thickened.

In a small bowl, dissolve cornstarch in water, then add it to the peach mixture. Stir and simmer for another 2-3 minutes until thickened. Remove from heat and let cool to room temperature.

Once the cheesecakes are chilled, spoon the peach mixture over each mini cheesecake. Top with crumbled shortbread or graham crackers. Serve and enjoy!