Preheat the oven to 325°F (162°C). Line a muffin tin with cupcake liners or lightly grease the cups.

In a medium mixing bowl, combine the graham cracker crumbs, ¼ cup granulated sugar, and melted butter. Stir until well mixed.

Press about 1 tablespoon of the crumb mixture firmly into the bottom of each muffin cup to form the crust.

In a large mixing bowl, beat the softened cream cheese and ½ cup granulated sugar with an electric mixer until creamy and smooth.

Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and sour cream, mixing until fully combined and smooth.

Spoon the cheesecake filling over the crust in each muffin cup, filling them about ¾ full.

Bake in the preheated oven for 25-30 minutes, or until the cheesecakes are set around the edges and slightly jiggly in the center.

Remove from the oven and let cool at room temperature for about 10 minutes. Then, refrigerate for at least 4 hours or until fully chilled.

Once chilled, remove the cheesecakes from the muffin tin and peel away the liners.

To caramelize the sugar topping, sprinkle about 1 teaspoon of granulated sugar on top of each cheesecake. Using a kitchen torch, caramelize the sugar until golden brown.

Alternatively, place under a broiler for 1-2 minutes, watching carefully to prevent burning.

Allow the caramelized sugar to harden for a few minutes before serving.