Prepare the crust: In a mixing bowl, combine 1 cup of graham cracker crumbs, 2 tbsp of granulated sugar, and 4 tbsp of melted butter. Stir until the mixture is evenly moistened.

Line a muffin pan with cupcake liners. Press about 1 tablespoon of the crumb mixture into the bottom of each liner, forming an even layer. Bake in a preheated oven at 325°F (163°C) for 5 minutes or until set. Remove from the oven and set aside to cool.

Make the cheesecake filling: In a large mixing bowl, beat 16 oz of softened cream cheese with 1/2 cup of granulated sugar until smooth and creamy.

Add in 1/4 cup of sour cream, 1 tbsp of all-purpose flour, the seeds from 1 vanilla bean, and 2 large eggs. Mix until fully combined, ensuring there are no lumps.

Finally, stir in 1 tsp of vanilla extract. Make sure the batter is homogeneous and silky.

Fill the liners: Carefully pour or spoon the cheesecake batter into the prepared crusts, filling each one nearly to the top, but leaving a little space for baking expansion.

Bake: Bake the cupcakes in the preheated oven for 18-22 minutes. The centers should look slightly jiggly but not wet when you remove them from the oven. This indicates they are done. Allow them to cool at room temperature, then refrigerate for at least 2 hours to set completely.

Prepare the topping: Just before serving, sprinkle a thin layer of granulated sugar over the top of each cheesecake cupcake.

Using a kitchen torch, caramelize the sugar until it forms a golden, crackly layer. Allow it to harden for a minute or so before serving.