In a medium bowl, mix together the graham cracker crumbs and melted butter until well combined. Firmly press this mixture into the bottoms of mini cheesecake molds or muffin tins. Freeze for about 15 minutes.

In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth, about 2-3 minutes. Add eggs one at a time, mixing thoroughly. Stir in vanilla extract and heavy cream until fully incorporated.

Preheat oven to 325°F (160°C). Pour cheesecake filling over chilled crusts, filling each mold about ¾ full. Bake for 30-40 minutes until edges are set but centers jiggle slightly.

Once baked, turn off the oven and crack the door open. Cool in the oven for 1 hour, then refrigerate for at least 2 hours until fully set.

Before serving, sprinkle sugar over the tops of the chilled cheesecakes. Caramelize using a kitchen torch or broiler for 30 seconds to 2 minutes until amber colored.