Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs with melted butter, mixing until the texture resembles wet sand. Firmly press the mixture into the bottoms of mini cheesecake pans, ensuring even coverage. Bake in the preheated oven for about 10 minutes, or until golden brown. Allow the crusts to cool completely before adding the cheesecake filling.

In a large mixing bowl, beat the cream cheese, granulated sugar, and vanilla extract together until the mixture is smooth and creamy. Add in the eggs one at a time, mixing well after each addition. Once incorporated, gently fold in the heavy cream until fully combined, ensuring there are no lumps.

Take your cooled crusts and carefully spoon the cheesecake filling into each pan, filling them about three-quarters full to allow room for rising. Smooth the tops with a spatula or the back of a spoon for an even finish.

Place the filled pans in the oven and bake for approximately 35-40 minutes. You’ll know they are done when the edges are set, but the centers still jiggle slightly.

Once baked, take the cheesecakes out of the oven and allow them to cool to room temperature on a wire rack. Then, cover and refrigerate for at least 4 hours (or overnight) to fully set.

Just before serving, sprinkle an even layer of granulated sugar over the tops of the chilled cheesecakes. Using a kitchen torch, carefully caramelize the sugar until it turns golden brown.