Preheat oven to 325 degrees F (160 degrees C).
Create a water bath to bake the cheesecakes. Place a roasting pan in the oven filled with enough water to go half way up the sides of the heart molds and allow the water to heat along with the oven.
Combine Graham Cracker Crumbs (1 cup), Ground Cinnamon (to taste), and melted Unsalted Butter (1/4 cup) the mixture looks sand.
Put a tablespoon of crumb mixture into each heart. Press the crumbs down making an even crust. Refrigerate until ready to fill.
In the bowl of a stand mixer, or in a mixing bowl using a hand held mixer, beat the Cream Cheese (16 ounce) on medium high until smooth, scraping down the sides of the bowl as needed.
Add Granulated Sugar (1 cup) and beat for 1 minute.
Add Egg (3) and beat until creamy, 1 to 2 minutes, scraping the sides of the bowl once.
Add Sour Cream (2 cup) and Vanilla Extract (1 teaspoon) and mix just to combine.
Equally divide the filling among 6 bowls. Add Food Coloring (to taste), betwen 5 and 8 drops per mold.
Pour colored cheesecake filling into the heart shaped cavities in your silicone mold.
Bake for 15-28 minutes, depending on the size of your molds (45 minutes for a whole cheesecake.)
Remove your baked cheesecakes and allow to cool at room temperature for an hour. The easiest way to get these cheesecakes out of the molds is to freeze them for a few hours.
Squeeze a few drops of red food coloring into a small bowl. Use a fine tip paintbrush to paint conversation heart sayings onto each cheesecake heart.