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

Combine graham cracker crumbs, melted butter, and sugar in a bowl and press into the liners. Bake for 5 minutes.

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

Fill the crusts with the batter, bake for 18 to 20 minutes until edges set.

Cool to room temperature, then refrigerate for at least 2 hours or overnight.

Before serving, sprinkle granulated sugar over each cheesecake and caramelize using a torch or broiler.

Let cool briefly and serve.