Preheat your oven to 325°F (160°C). In a bowl, combine graham cracker crumbs with melted butter until resembling wet sand. Press into mini cheesecake pans. Bake for about 10 minutes until lightly golden, then set aside to cool.

In a large bowl, beat softened cream cheese and sugar until smooth, about 3 minutes. Gradually mix in vanilla extract, then add the eggs one at a time. Fold in heavy cream gently until uniform.

Spoon the cheesecake filling over the cooled crusts, filling about three-quarters full. Smooth the tops with a spatula.

Bake for 35-40 minutes until edges are set and centers jiggle slightly. Cool inside the oven for 30 minutes.

After cooling, transfer cheesecakes to the fridge and chill for at least 4 hours or overnight.

Sprinkle sugar over each cheesecake and use a kitchen torch or broiler to caramelize the sugar until golden brown.