Preheat your oven to 325°F (160°C).

In a bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined. Press this mixture firmly into the bottom of mini cheesecake cups or muffin tins.

In a mixing bowl, combine the softened cream cheese, heavy cream, sugar, and vanilla extract. Beat with an electric mixer until smooth and creamy. Add the eggs, one at a time, mixing just until combined.

Pour the cheesecake mixture evenly over the prepared crusts in the mini cups, filling each about 3/4 full.

Place the filled cups on a baking tray and bake for about 20-25 minutes or until the centers are set but still slightly jiggly.

Allow the cheesecakes to cool at room temperature, then chill in the refrigerator for at least 4 hours or overnight.

Before serving, sprinkle a thin layer of granulated sugar over each cheesecake. Using a kitchen torch, melt and caramelize the sugar until golden brown. If you don't have a torch, you can place them under the broiler for a few seconds—just keep a close eye on them to avoid burning!

Serve chilled and dig into the creamy goodness locked beneath that satisfying crunchy shell!