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Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with liners. Mix graham crumbs, melted butter, and sugar. Press one tablespoon into each liner and bake 5 minutes.
Beat softened cream cheese with sugar until smooth. Add eggs one at a time, followed by vanilla and sour cream. Mix until combined.
Divide batter evenly into cups. Bake 16–18 minutes until centers are set. Cool completely and refrigerate for at least 2 hours.
Simmer berries, sugar, and lemon juice for 5–7 minutes until thickened. Cool completely before use.
Beat butter until fluffy. Add powdered sugar, melted white chocolate, milk, and coloring. Mix until smooth and pipeable.
Pipe tall swirl 'trees' onto chilled cheesecakes. Add pomegranate arils as ornaments and a spoon of compote beneath each tree.
Chill until set. Serve cold for best flavor.