Step 1: Prepare the crust
Preheat your oven to 325°F (163°C). In a bowl, combine the finely crushed graham crackers, melted butter, and ¼ cup granulated sugar. Mix until well combined and the texture resembles wet sand.

Step 2: Form crust in cupcake tins
Line a standard 12-cup muffin tin with paper liners. Divide the crust mixture evenly among the cups and press firmly into the bottoms to form a compact crust layer. Bake for 8-10 minutes until lightly golden. Remove and set aside to cool.

Step 3: Make the cheesecake batter
In a large bowl, beat the softened cream cheese with ½ cup granulated sugar until smooth and creamy. Add vanilla extract, egg, and egg yolks, beating well after each addition. Mix in the sour cream and a pinch of salt until fully incorporated.

Step 4: Fill the cupcake liners
Pour or spoon the cheesecake batter evenly over the baked crusts, filling each about ¾ full.

Step 5: Bake the cupcakes
Bake at 325°F (163°C) for 18–22 minutes, or until the edges are set but the centers still have a slight jiggle. Remove from the oven and let cool to room temperature, then refrigerate for at least 3 hours or overnight to fully set.

Step 6: Caramelize the topping
Before serving, sprinkle about a teaspoon of superfine sugar evenly on top of each cupcake. Using a kitchen torch, caramelize the sugar by heating it until it melts and forms a crisp, golden crust. Let the sugar harden for a minute before serving.