Prepare the Crust: Preheat oven to 325°F (160°C). Prepare a muffin tin by placing paper cupcake liners in each cup. In a mixing bowl, combine the crushed graham crackers, melted butter, and ¼ cup sugar. Mix until well combined.

Form the Crust: Press about 1 tablespoon of the graham cracker mixture into the bottom of each cupcake liner, pressing firmly to form a crust. Bake for 5 minutes, then set aside to cool slightly.

Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and ½ cup of sugar until smooth. Add the vanilla extract, egg, and egg yolks, mixing well after each addition. Blend in the sour cream and a pinch of salt until the filling is creamy and well combined.

Fill the Cupcake Liners: Spoon the cheesecake filling over the graham cracker crusts, filling each liner almost to the top.

Bake: Bake the cupcakes for 18-20 minutes, or until the centers are set but still slightly jiggly. Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours (or overnight) to fully set.

Caramelize the Tops: Right before serving, evenly sprinkle 1 to 2 teaspoons of superfine sugar over each cheesecake. Using a kitchen torch, gently caramelize the sugar until it develops a crisp, golden layer. Let the sugar cool and set for a minute before serving.

Serve: Enjoy these decadent cheesecake cupcakes with a satisfying crack of the caramelized sugar on top!