Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs and melted butter. Press into mini cheesecake pans and bake for 10 minutes. Let cool.

Beat cream cheese, granulated sugar, and vanilla extract in a large bowl until smooth. Add eggs one at a time, then fold in heavy cream.

Evenly divide the filling among the crusts, filling them three-quarters full and smoothing the tops.

Bake in the preheated oven for 35–40 minutes. The edges should be set with a slight jiggle in the centers.

Cool the cheesecakes at room temperature for 30 minutes, then chill in the fridge for at least 4 hours or overnight.

Sprinkle granulated sugar on top of each cheesecake and caramelize using a kitchen torch or broiler until golden brown.