Prepare the Crust:

1. Preheat the oven to 325°F. Line a 12-cup muffin tin with cupcake liners.
2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
3. Spoon about 1 tablespoon of the crust mixture into each liner. Press firmly with the back of a spoon to form an even layer.

Make the Cheesecake Filling:

1. In a large mixing bowl, beat the cream cheese and sugar with an electric mixer until smooth and creamy.
2. Add the eggs, one at a time, mixing until just combined. Stir in the vanilla extract, vanilla bean seeds (or vanilla bean paste), and sour cream.
3. Spoon the cheesecake batter over the crusts, filling each liner almost to the top.

Bake the Cupcakes:

1. Bake for 20–25 minutes, or until the centers are set but still slightly jiggly.
2. Remove from the oven and let cool to room temperature. Refrigerate for at least 2 hours or until fully chilled.

Create the Brûlée Topping:

1. Just before serving, remove the cupcake liners and sprinkle about 1 teaspoon of granulated sugar evenly over the top of each cheesecake.
2. Use a kitchen torch to caramelize the sugar until it forms a golden, crackly crust. Allow the sugar to cool and harden for a minute or two.

Serve:

• Enjoy these Vanilla Bean Crème Brûlée Cheesecake Cupcakes chilled, and crack the brûlée topping just before indulging!