Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs and melted unsalted butter until the mixture resembles wet sand. Press this mixture firmly into the bottoms of your mini cheesecake pans. Bake for 10 minutes, or until the crust is golden brown. Allow the crusts to cool completely before adding the cheesecake filling.

In a large mixing bowl, beat softened cream cheese with granulated sugar and vanilla extract until smooth and creamy, about 2-3 minutes. Add the eggs one at a time, mixing just until incorporated to avoid overmixing. Gently fold in heavy cream until the filling is velvety and uniform.

Using a spoon, carefully ladle the cheesecake filling over the cooled crusts, filling each cup about three-quarters full. Smooth the tops with a spatula for a neat finish.

Place the filled mini cheesecake pans in the oven and bake for 35-40 minutes. The edges should be set while the centers remain slightly jiggly. Once done, remove the pans from the oven and allow them to cool to room temperature.

Carefully transfer the cheesecakes to the refrigerator. Allow them to chill for at least 4 hours, although overnight is ideal for optimal flavor and texture.

Before serving, evenly sprinkle a thin layer of granulated sugar on top of each cheesecake. Using a kitchen torch, caramelize the sugar until it forms a golden brown crust, about 30 seconds to 1 minute.