Prepare the Crust

1. Preheat Oven: Preheat your oven to 325°F (165°C). Line a muffin tin with paper cupcake liners.
2. Make the Crust: In a small bowl, mix the graham cracker crumbs, sugar, and melted butter until the crumbs are evenly coated.
3. Fill the Liners: Spoon about 1 tablespoon of the graham cracker mixture into each cupcake liner. Press it down gently with the back of a spoon to form an even layer. Bake for 5-7 minutes, then remove from the oven and set aside to cool.

Prepare the Cheesecake Filling

1. Mix the Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer.
2. Add Sugar and Eggs: Add the granulated sugar and beat until combined. Add the eggs, one at a time, beating well after each addition.
3. Add Vanilla and Sour Cream: Stir in the vanilla extract and sour cream until fully combined. The mixture should be smooth and thick.
4. Fill the Cupcake Liners: Spoon the cheesecake batter over the cooled crusts, filling each cupcake liner about three-quarters full.
5. Bake: Place the tin in the oven and bake for 18-20 minutes, or until the centers are set but slightly jiggly when you shake the pan. The tops should be lightly golden.

Chill the Cupcakes

1. Cool: Let the cupcakes cool at room temperature for 10 minutes before transferring them to the refrigerator to chill for at least an hour.

Caramelize the Topping

1. Sugar the Tops: Once the cupcakes are chilled, sprinkle a thin, even layer of granulated sugar over the top of each one.
2. Torch the Sugar: Using a kitchen torch, carefully caramelize the sugar until it turns golden brown and crispy. If you don’t have a kitchen torch, you can broil them in the oven on a baking sheet for 2-3 minutes, but watch carefully to avoid burning.