Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
Mix graham cracker crumbs with melted butter and 2 tablespoons sugar. Press into the bottom of each muffin cup.
Scatter some blueberries and white chocolate chips over each crust.
Beat cream cheese with ½ cup sugar until smooth. Add eggs and 1 teaspoon vanilla, mix until just combined.
Pour the cream cheese mixture over the fruit layer. Bake for 22-25 minutes until set but still slightly jiggly in the center.
While cooling, mix sour cream with powdered sugar and ½ teaspoon vanilla until smooth.
Spread topping over cooled cupcakes. Garnish with extra blueberries and white chocolate. Refrigerate for at least 2 hours.
