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Preheat oven to 325°F (160°C) and line a muffin tin with cupcake liners.
In a small bowl, mix the graham cracker crumbs, sugar, and melted butter. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner. Set aside.
In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition.
Mix in the sour cream, heavy cream, vanilla bean seeds, and vanilla extract until well combined.
Pour the cheesecake batter over the prepared crusts, filling each liner about ¾ full.
Bake for 20-25 minutes, or until the centers are set but slightly jiggly. Remove from the oven and allow to cool completely.
Once cooled, refrigerate the cupcakes for at least 2 hours or until chilled.
Before serving, sprinkle 1 teaspoon of sugar on top of each cupcake and use a kitchen torch to caramelize the sugar until it forms a crisp, golden crust. Let cool for a minute before serving.