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Preheat the Oven:
Preheat your oven to 325°F (160°C).
Line a muffin tin with cupcake liners.
Prepare the Crust:
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
Mix until the crumbs are evenly coated.
Press about 1 tablespoon of the mixture into the bottom of each cupcake liner.
Use the back of a spoon to compact the crumbs.
Make the Cheesecake Filling:
In a large bowl, beat the cream cheese and sugar together 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.
Fill the Cupcakes:
Pour the cheesecake batter over the crust in each cupcake liner, filling them about ¾ full.
Bake in the preheated oven for 20-25 minutes, or until the centers are set and the tops are slightly puffed.
Remove from the oven and allow the cupcakes to cool to room temperature, then refrigerate for at least 2 hours or until fully chilled.
Add the Crème Brûlée Topping:
Just before serving, sprinkle about 1 teaspoon of sugar evenly over the top of each cupcake.
Use a kitchen torch to caramelize the sugar until it melts and turns a deep amber color.
Let the sugar harden for a few minutes.
Serve these delightful Vanilla Bean Crème Brûlée Cheesecake Cupcakes chilled and enjoy the creamy, crunchy goodness!