1-Preheat oven: Preheat oven to 325°F (163°C). Line a 12-cavity cupcake tin with liners.

2-Make crust: Combine graham cracker crumbs, salt, sugar, and melted butter until texture resembles wet sand. Firmly press 1 to 1 ½ tablespoons mixture into each liner.

3-Bake crusts: Bake crusts for 8-10 minutes until golden. Cool completely.

4-Reduce oven temperature: Reduce oven temperature to 300°F (149°C).

5-Make filling: Beat cream cheese and sugar on low speed until smooth. Add eggs one at a time, mixing well and scraping bowl sides after each addition. Add heavy cream and vanilla; mix until combined.

6-Fill liners: Fill liners nearly to the top with batter.

7-Bake: Bake for 15 minutes. Turn oven off and let cheesecakes sit inside for 30 minutes with oven door cracked open.

8-Cool and refrigerate: Cool cheesecakes to room temperature, then refrigerate until serving.

9-Top and caramelize: Before serving, top each cheesecake with 1 teaspoon sugar. Caramelize sugar using a kitchen torch until melted with darker spots or place under a broiler until melted. Allow sugar topping to harden before serving.