Preheat the Oven:
Preheat your oven to 325°F (165°C). Line a muffin tin with cupcake liners or spray with non-stick spray.

Make the Crust:
In a bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture into the bottom of each muffin cup to form the crust. Bake for 5 minutes, then let cool.

Prepare the Honey-Lavender Filling:
In a mixing bowl, beat the cream cheese until smooth. Add the sugar, honey, and vanilla extract, and mix until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream and ground lavender until smooth and creamy.

Assemble the Mini Cheesecakes:
Spoon the cheesecake filling over the pre-baked crusts, filling each cup about 3/4 full.

Bake:
Bake the mini cheesecakes for 20-25 minutes, or until the edges are set but the centers are slightly jiggly. Let cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Chill:
Refrigerate the mini cheesecakes for at least 2 hours before serving.

Make the Whipped Topping:
In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Spoon or pipe over the chilled cheesecakes.

Garnish and Serve:
Garnish with lavender buds if desired, and serve chilled for a delicate and fragrant treat.