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

In a mixing bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar until the mixture resembles wet sand. Firmly press this mixture into the bottom of each lined muffin cup and bake for 5 minutes. Allow to cool slightly.

In a large mixing bowl, beat the softened cream cheese and ½ cup of granulated sugar together until smooth. Gradually beat in the eggs, vanilla extract, and heavy cream until fully combined.

Pour the cheesecake batter over the cooled crusts, filling each muffin cup about three-quarters full. Bake for 18-20 minutes until the edges are set and the centers are slightly jiggly.

Remove from the oven and let the mini cheesecakes cool to room temperature in the muffin tin. Once cooled, refrigerate for at least 2 hours, preferably overnight.

Sprinkle about 1 tablespoon of sugar over each mini cheesecake and caramelize using a kitchen torch until golden brown.