Step 1

Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners for easy removal and presentation.

Step 2

In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Press this mixture firmly into the bottom of each cupcake liner to create the crust. Bake for about 5 minutes, just until set, then set aside.

Step 3

In a large bowl, beat the softened cream cheese and ½ cup of sugar until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and heavy cream until everything is fully combined and creamy.

Step 4

Pour the cheesecake batter over the prepared crusts, filling each liner about three-quarters full. Bake for 18-20 minutes, or until the cheesecakes are set but still slightly jiggly in the center.

Step 5

Allow the cheesecakes to cool to room temperature, then transfer them to the refrigerator to chill for at least 2 hours or overnight.

Step 6

Once the cheesecakes are chilled, sprinkle about 1 teaspoon of sugar evenly over the top of each one. Using a kitchen torch, carefully caramelize the sugar until it turns golden and forms a crispy layer.