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

In a large bowl, beat cream cheese, granulated sugar, and vanilla extract with a hand mixer until smooth. Add eggs one at a time, beating briefly after each. Fold in the heavy cream until smooth.

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

Bake for 35-40 minutes until edges are set but centers retain a jiggle. Let cool to room temperature.

Transfer cheesecakes to the refrigerator to chill for at least 4 hours or overnight.

Before serving, sprinkle granulated sugar on top of each cheesecake and caramelize with a kitchen torch or broiler until golden brown.