Preheat your oven to 325 degrees Fahrenheit.
Combine graham cracker crumbs, melted butter, and sugar until the texture resembles wet sand.
Press one tablespoon of the mixture into the bottom of each greased mini muffin cup.
Bake the crusts for five minutes to set the foundation.
Beat softened cream cheese and sugar in a large bowl on medium speed until smooth.
Add vanilla extract, then incorporate eggs one at a time, mixing gently to avoid air bubbles.
Divide the batter evenly among the prepared crusts in the muffin tin.
Bake for 20-25 minutes until the centers are set.
Let the cheesecakes cool at room temperature before refrigerating for at least 4 hours to firm up.
Just before serving, sprinkle a thin layer of superfine sugar over the top of each bite.
Use a handheld kitchen torch to melt the sugar until golden brown and glassy.