Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners to prepare for the crust and cheesecake filling.

In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated with butter.

Press about 1 tablespoon of the mixture into the bottom of each cupcake liner. Use the back of a spoon to compact the crumbs firmly.

In a large bowl, beat the softened cream cheese and sugar together until the mixture is smooth and creamy.

Add the eggs one at a time, beating well after each addition to ensure a smooth texture.

Mix in the sour cream, heavy cream, vanilla bean seeds, and vanilla extract until everything is well combined and the batter is velvety.

Pour the cheesecake batter over the prepared crust in each cupcake liner, filling them about ¾ full to allow room for expansion during baking.

Place the filled muffin tin in the preheated oven and bake for 20-25 minutes, or until the centers of the cupcakes are set and the tops are slightly puffed.

Remove from the oven and allow the cupcakes to cool to room temperature. Once cooled, refrigerate for at least 2 hours or until fully chilled.

Just before serving, sprinkle about 1 teaspoon of granulated sugar evenly over the top of each chilled cupcake.

Use a kitchen torch to carefully caramelize the sugar, melting it until it turns a deep amber color. Let the sugar harden for a few minutes to achieve the signature crunchy top.

Serve these exquisite Vanilla Bean Crème Brûlée Cheesecake Cupcakes chilled, allowing the creamy filling and crisp caramelized sugar topping to shine. Enjoy every luxurious bite!