Preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners.

Combine graham cracker crumbs, melted butter, and granulated sugar in a mixing bowl and mix until resembling wet sand. Spoon mixture into lined muffin tin, pressing down to form a crust. Bake for 5 minutes.

Beat softened cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing well. Mix in vanilla extract and heavy cream until combined.

Pour cheesecake batter over each crust filling them about three-quarters full. Bake for 18-20 minutes until centers are just set.

Cool cheesecakes to room temperature then refrigerate for at least 2 hours.

Sprinkle granulated sugar over each cheesecake and caramelize using a kitchen torch.