Preheat your oven to 325°F (163°C). Line a standard muffin tin with cupcake liners.

In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of 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 to form a crust.

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add 1 cup of sugar, mixing until well combined. Add the vanilla extract and vanilla bean paste, mixing until incorporated.

Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix. Gently fold in the heavy cream until smooth.

Divide the cheesecake batter evenly among the prepared cupcake liners, filling each about 3/4 full. Bake for 18-20 minutes, or until the edges are set and the centers are slightly jiggly.

Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Chill in the refrigerator for at least 2 hours.

Once chilled, sprinkle about 1 teaspoon of granulated sugar on top of each cupcake. Using a kitchen torch, carefully caramelize the sugar until it forms a crispy, golden crust. If you don’t have a torch, you can place the cupcakes under a broiler for 1-2 minutes, watching closely to avoid burning.