Prepare the Crust

1. Preheat Oven: Preheat your oven to 325°F (165°C) and line a muffin tin with cupcake liners.
2. Combine Ingredients: In a bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand.
3. Press Crust: Spoon about 1 tablespoon of the crust mixture into each muffin liner, pressing down firmly with the back of a spoon to create an even layer.
4. Bake Crust: Bake for 5 minutes to set the crust, then remove from the oven and set aside to cool slightly.

Prepare the Cheesecake Filling

1. Beat Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
2. Add Egg and Vanilla: Add the egg, sour cream, and vanilla extract, mixing until just combined. Avoid overmixing, as it can create air bubbles in the batter.
3. Fill the Muffin Tins: Divide the cheesecake batter evenly among the muffin cups, filling each cup about 3/4 full.

Bake the Cheesecakes

1. Bake: Bake the cheesecakes for 20-25 minutes or until the centers are just set.
2. Cool Completely: Let the cheesecakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
3. Chill in Refrigerator: Refrigerate the cheesecakes for at least 1 hour to firm up.

Caramelize the Sugar Topping

1. Sprinkle Sugar: Just before serving, sprinkle a thin layer of granulated sugar over the top of each cheesecake.
2. Torch the Sugar: Use a kitchen torch to melt and caramelize the sugar until golden brown. Allow the sugar to harden before serving.