Step 1: Prepare the Crust

1. Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until evenly combined. The mixture should resemble wet sand.
3. Spoon about 1 tablespoon of the crust mixture into each muffin cup. Use the back of a spoon or a small glass to press the mixture firmly into an even layer.
4. Bake the crusts for 5 minutes. Remove from the oven and let cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2–3 minutes.
2. Add the vanilla extract (or vanilla bean paste) and mix until combined.
3. Beat in the eggs, one at a time, mixing on low speed to avoid incorporating too much air.
4. Add the sour cream and heavy cream, and mix just until smooth.

Step 3: Fill and Bake

1. Divide the cheesecake filling evenly among the prepared muffin cups, filling each about 3/4 full.
2. Bake for 20–25 minutes, or until the centers are set but still slightly jiggly.
3. Remove the cheesecakes from the oven and let them cool to room temperature in the pan. Then, transfer them to the refrigerator to chill for at least 4 hours, or overnight for best results.

Step 4: Caramelize the Sugar Topping

1. Just before serving, remove the paper liners from the chilled cheesecakes.
2. Sprinkle about 1 teaspoon of granulated sugar evenly over the top of each cheesecake.
3. Use a kitchen torch to caramelize the sugar, moving the flame in a circular motion until the sugar melts and turns golden brown. Let the topping cool for 1–2 minutes to harden before serving.

Step 5: Serve and Enjoy

1. Arrange the mini cheesecakes on a serving platter. Garnish with fresh berries or mint leaves for a pop of color if desired.
2. Serve immediately and enjoy the delightful crunch of the caramelized sugar with the creamy cheesecake filling.