Preheat your oven to 350°F (175°C). Crush graham crackers into fine crumbs and mix with melted butter. Press the mixture into the bottoms of mini cheesecake molds and bake for 8–10 minutes until golden.

In a bowl, beat softened cream cheese and granulated sugar with a hand mixer until smooth, about 2–3 minutes. Add vanilla extract and eggs one at a time, beating until fully blended.

Pour the filling over the cooled crusts, filling them about three-quarters full. Bake for 40 minutes until the edges set but the centers remain jiggly.

Turn off the oven and let the cheesecakes cool inside with the door ajar for 30 minutes. Transfer to the refrigerator to chill for at least 2 hours.

Sprinkle granulated sugar evenly over each cheesecake. Caramelize using a kitchen torch or under a broiler for 1-2 minutes until golden.

Let the cheesecakes sit for a minute to harden the sugar. Serve with fresh berries or fruit coulis.