Preheat oven to 350 degrees.
Line a 12 cup muffin tin with cupcake liners.
In a food processor, grind 1 ½ cups Fruity PEBBLES™ cereal for 10 seconds.
Add ¼ cups granulated sugar into the food processor and grind together with cereal for 2-3 seconds.
Add 2 tablespoons of the melted butter and grind for 1-2 seconds, then add the remaining melted butter and grind for another 1-2 seconds or until combined.
Distribute crust mixture evenly amongst the 12 empty liners and press with the back of a spoon until even and smooth.
Combine 16 ounces of room temperature cream cheese and ½ cups granulated sugar using an electric mixture until combined and soft.
Add in ¼ cups sour cream and 1 teaspoon vanilla extract beat with electric mixture until fully combined.
Add 2 eggs into the mixture and beat for a least 1 minute until all the cream cheese lumps are gone.
Using a spoon or piping bag, evenly distribute the cheese cake mixture over the Fruity PEBBLES™ crust.
Bake for 25-27 minutes.
Set on a wire rack to cool for at least 30 minutes.
Decorate using whipped cream and Fruity PEBBLES™ cereal.
Store in the fridge and enjoy!