Step 1:
Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with cupcake liners. This will ensure easy removal of the cupcakes after they bake and chill.

Step 2:
Make the crust by combining the graham cracker crumbs, melted butter, and sugar in a small bowl. Stir until the crumbs are evenly moistened with the butter, creating a texture that holds together when pressed. Divide the mixture evenly among the lined muffin cups, adding about 1 tablespoon of the mixture to each. Use the back of a spoon or your fingers to firmly press the crust down. Bake for 5 minutes to set the crust. Remove from the oven and allow the crusts to cool while you prepare the filling.

Step 3:
To make the cheesecake filling, start by beating the softened cream cheese and sugar together in a large mixing bowl. Beat until smooth and creamy, ensuring there are no lumps. Add the eggs one at a time, beating thoroughly after each addition. Next, stir in the vanilla bean paste (or vanilla extract) and heavy cream, blending until the mixture is silky and fully incorporated.

Step 4:
Spoon or pour the cheesecake filling into the prepared muffin cups, filling each one about three-quarters full. Gently smooth the tops with the back of a spoon or a spatula to ensure even baking.

Step 5:
Bake the cheesecake cupcakes in the preheated oven for 18-20 minutes. Keep an eye on them – the centers should be just set but still have a slight jiggle when you gently shake the tin. Once done, remove the cupcakes from the oven and let them cool at room temperature. After they’ve cooled down, refrigerate them for at least 2 hours to fully set and chill.

Step 6:
Once the cheesecakes are chilled and ready to serve, it’s time for the iconic crème brûlée topping. Sprinkle about 1 teaspoon of granulated sugar evenly over the top of each cheesecake. Using a kitchen torch, carefully caramelize the sugar by heating it until it melts and turns golden brown. Be cautious not to burn the sugar – you want it to be crackly and golden. Allow the sugar topping to cool for a few minutes, so it hardens into that characteristic crackly crust.