Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs with melted butter until the mixture resembles wet sand. Firmly press the crumb mixture into the bottom of mini cheesecake pans to create a compact crust. Bake for 10 minutes, or until golden brown. Allow the crusts to cool slightly before adding the filling.

In a large bowl, beat softened cream cheese with granulated sugar and vanilla extract until smooth and creamy. Incorporate eggs one at a time, mixing well after each addition. Gently fold in heavy cream, ensuring the mixture is free from lumps.

Carefully spoon the cheesecake filling over the cooled crusts in your mini pans, filling each about three-quarters full. Use an offset spatula to smooth the tops for an even finish.

Place the filled pans in the preheated oven and bake for 35-40 minutes. The edges should be set, while the centers will still jiggle slightly. Remove them from the oven and allow them to cool to room temperature.

Refrigerate the cooled cheesecakes for at least 4 hours, or ideally overnight.

Before serving, evenly sprinkle granulated sugar on top of each cheesecake. Using a kitchen torch, carefully caramelize the sugar until it melts and turns golden brown.

Once the sugar topping is caramelized, let your Tasty Mini Crème Brûlée Cheesecakes cool for a few moments. Plate them up and serve immediately.