Prepare the Crust

1. Preheat the oven to 325°F (163°C) and line a standard muffin tin with 12 paper liners.
2. In a bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
3. Divide the mixture evenly among the muffin cups, pressing it firmly into the bottom. Use the back of a spoon or a small glass to flatten. Bake for 5 minutes, then set aside to cool.

Make the Cheesecake Filling

1. In a large bowl, beat the cream cheese and sugar with an electric mixer until smooth and creamy.
2. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, heavy cream, and salt until fully combined.
3. Divide the filling evenly over the prepared crusts, filling each cup nearly to the top.
4. Bake for 18–20 minutes or until the centers are set but still slightly jiggly. Remove from the oven and cool at room temperature for 30 minutes, then refrigerate for at least 2 hours or until fully chilled.

Add the Crème Brûlée Topping

1. Just before serving, remove the cheesecakes from the muffin liners and place them on a heat-safe surface.
2. Sprinkle about 1 teaspoon of sugar evenly over the top of each cheesecake.
3. Use a kitchen torch to caramelize the sugar until golden brown and crisp. Allow the topping to cool for 1–2 minutes before serving.