Prepare the Crust : Preheat your oven to 325°F (163°C). Line a muffin tin with 12 cupcake liners. In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand. Divide the mixture evenly among the cupcake liners and press firmly to create a compact crust. Bake for 5 minutes, then let cool.

Make the Cheesecake Filling : In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Mix in the sour cream, heavy cream, vanilla bean seeds, and vanilla extract until just combined. Avoid overmixing.

Assemble and Bake : Pour the cheesecake filling over the cooled crusts, filling each liner almost to the top. Bake for 20-22 minutes or until the centers are set but slightly jiggly. Remove from the oven and let cool to room temperature, then chill in the refrigerator for at least 2 hours.

Add the Crème Brûlée Topping : Just before serving, sprinkle 1 teaspoon of granulated sugar evenly over the top of each cupcake. Use a kitchen torch to caramelize the sugar until it turns golden and crispy. Let cool for a minute to allow the sugar to harden.