Preheat oven to 325°F (163°C) and line a muffin tin with cupcake liners.
In a small bowl, mix the graham cracker crumbs, 2 tablespoons sugar, and melted butter until well combined.
Press about a tablespoon of the crumb mixture into the bottom of each cupcake liner to form the crust.
Bake the crusts in the preheated oven for 5 minutes. Remove and let cool while you prepare the filling.
In a large mixing bowl, beat the cream cheese and 2/3 cup sugar until smooth and creamy.
Add in the vanilla extract and the seeds from the vanilla bean, mixing until well incorporated.
Beat in the eggs, one at a time, ensuring they are fully mixed between additions.
Blend in the sour cream and heavy cream until smooth.
Spoon the cheesecake filling over the cooled crusts, filling each cupcake liner almost to the top.
Bake for 22-25 minutes or until the centers are set and no longer jiggly.
Allow the cupcakes to cool to room temperature, then refrigerate for at least 2 hours, or overnight.
Before serving, sprinkle about a teaspoon of sugar on top of each cupcake. Use a kitchen torch to caramelize the sugar until it forms a golden crust. If you don’t have a torch, you can place them briefly under a broiler, keeping a close eye to prevent burning.
