Preheat your oven to 325°F (165°C) and line a muffin tin with cupcake liners.

In a mixing bowl, combine the graham cracker crumbs and melted butter until it reaches a texture of wet sand. Press this mixture firmly into the bottom of each liner to form a crust.

In a separate bowl, beat the cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes at medium speed.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and heavy cream until fully combined and velvety.

Pour the cheesecake batter over the prepared crusts, filling each cup to about three-quarters full.

Bake in the preheated oven for 18-20 minutes, or until the edges are set but the centers still have a slight jiggle.

Allow the cheesecakes to cool completely, then refrigerate for at least 2 hours to set further.

Before serving, sprinkle a thin layer of granulated sugar on top of each cheesecake.

Using a kitchen torch, carefully caramelize the sugar until it turns golden and crisp.