Preheat your oven to 350°F (175°C). In a mixing bowl, combine crushed graham crackers with melted unsalted butter until evenly moist. Press this mixture firmly into the bottom of muffin tins to form your crust. Bake for about 8-10 minutes, or until the edges are lightly golden.

In a large mixing bowl, beat the room-temperature cream cheese and granulated sugar until smooth and creamy, about 2-3 minutes. Gradually add heavy cream while continuing to beat, followed by the large eggs and vanilla extract. Mix until fully combined, making sure everything is blended without overmixing.

Pour the cheesecake filling evenly into the baked crusts until filled just below the top. Place the muffin tin in the preheated oven and bake for approximately 25-30 minutes. The edges should be set, while the centers should slightly jiggle when moved.

After baking, turn off the oven and leave the cheesecakes inside for about 10 minutes with the door slightly ajar. This gradual cooling process helps prevent cracks. Once cooled, remove them from the oven and let them sit at room temperature for another 30 minutes before refrigerating.

Before serving, sprinkle an even layer of brown sugar over the tops of the chilled Mini Crème Brûlée Cheesecakes. Using a kitchen torch, carefully caramelize the sugar until it melts and turns golden brown.

Once the sugar topping has cooled and hardened, carefully lift the cheesecakes from the muffin tin. Plate them individually and consider garnishing with fresh berries or mint leaves.