Follow these simple steps to create your Mini Crème Brûlée Cheesecakes:

1. Preheat the Oven: Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners.

2. Make the Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.

3. Press the Crust: Divide the crust mixture evenly among the muffin cups, pressing it firmly into the bottom of each liner.

4. Prepare the Filling: In a large mixing bowl, beat softened cream cheese with granulated sugar until smooth. Add vanilla extract and mix until incorporated.

5. Add Eggs: Add eggs one at a time, mixing well after each addition.

6. Incorporate Heavy Cream: Gently fold in the heavy cream until the mixture is smooth and creamy.

7. Fill the Cups: Pour the cheesecake filling evenly over the crust in each muffin cup, filling them about 3/4 full.

8. Bake: Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the edges are set but the centers are slightly jiggly.

9. Cool: Remove the muffin tin from the oven and let it cool at room temperature for about 30 minutes.

10. Chill: Transfer the cheesecakes to the refrigerator and chill for at least 2 hours, or overnight for best results.

11. Caramelize the Sugar: Before serving, sprinkle about 1 teaspoon of granulated sugar on top of each cheesecake. Use a kitchen torch to caramelize the sugar until it is golden and crispy.