Preheat your oven to 325°F (160°C).

In a medium bowl, combine graham cracker crumbs, 1/4 cup of sugar, and melted butter. Stir until it resembles wet sand and press into the bottoms of mini tart pans or muffin cups.

In a large bowl, beat the softened cream cheese until smooth and creamy.

Gradually mix in 1 cup sugar and vanilla extract, continuing to beat until well combined. Add eggs one at a time, beating until incorporated.

Spoon the cream cheese mixture over the crusts, filling each generously. Place the pans in a larger baking dish and fill the dish with hot water halfway up the sides of the mini pans.

Bake for about 25-30 minutes until the edges are set but the center has a slight jiggle.

Let cool to room temperature, cover with plastic wrap, and refrigerate for at least 3 hours, preferably overnight.

When ready to serve, sprinkle a thin layer of brown sugar on top of each cheesecake and caramelize using a kitchen torch.

Alternatively, place under the broiler for 1-2 minutes, watching closely to prevent burning.