Preheat your oven to 350°F (175°C). In a mixing bowl, combine crushed graham crackers with melted butter until the mixture resembles wet sand. Line a muffin tray with cupcake liners, and evenly press the graham cracker mix into the bottom of each liner. Bake for 8-10 minutes until set and golden, then remove from the oven to cool.

In a large bowl, beat softened cream cheese with a mixer until smooth, about 2-3 minutes. Add in the vanilla bean paste, granulated sugar, and heavy cream, and mix at medium speed until fully combined and creamy. Ensure there are no lumps.

Once the crust has cooled, pour the cheesecake filling over each graham cracker base, filling about three-quarters full. Smooth the tops for a polished look.

Place the filled muffin tray back into the oven and bake at 325°F (160°C) for 20-25 minutes. The centers should be slightly jiggly. After baking, leave the cupcakes in the oven for an additional 10 minutes to cool gradually.

After the cupcakes have cooled, let them cool completely at room temperature. Transfer to the refrigerator for at least 2 hours to allow the cheesecake filling to set.

Sprinkle a thin layer of granulated sugar over the tops of each cupcake. Using a kitchen torch, caramelize the sugar until it turns golden brown and becomes crisp.