1. Preheat your oven to 325°F. Line a 12-cup muffin tin with cupcake liners.
2. In a small bowl, mix the graham cracker crumbs, 2 tablespoons of sugar, and melted butter until well combined. Divide the mixture evenly among the cupcake liners, pressing down firmly to create a base.
3. Bake the crusts in the preheated oven for 5 minutes. Remove and let cool while you prepare the filling.
4. In a large mixing bowl, beat the cream cheese with 1 cup of sugar until smooth and creamy, about 2-3 minutes.
5. Add in the eggs one at a time, beating well after each addition. Stir in the vanilla extract and vanilla bean seeds.
6. Fold in the sour cream and heavy cream until fully incorporated, ensuring a smooth batter.
7. Pour the cheesecake batter over the prepared crusts, filling each cup nearly to the top.
8. Bake for 18-20 minutes, or until the centers are set but still slightly jiggly. Allow the cupcakes to cool to room temperature, then refrigerate for at least 2 hours.
9. Just before serving, sprinkle a thin layer of superfine sugar over the top of each cupcake. Use a kitchen torch to caramelize the sugar until golden and crisp.

Every time I hear the crack of that caramelized sugar topping, it transports me back to learning the art of torching from a pastry chef in Paris, reminding me of the universal language of cooking.