. Prepare the Crust:

1. Preheat the oven to 325°F (160°C). Line a mini muffin tin with paper liners or lightly grease the cavities.
2. In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand.
3. Spoon about 1 tablespoon of the mixture into each muffin cavity and press firmly to create a base.
4. Bake for 5-7 minutes, then let the crusts cool while you prepare the filling.

2. Make the Cheesecake Filling:

1. In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.
2. Add the sugar and mix until well incorporated.
3. Beat in the eggs, one at a time, followed by the vanilla extract and heavy cream. Mix just until smooth.

3. Assemble and Bake:

1. Spoon the cheesecake filling over the cooled crusts, filling each cavity about ¾ full.
2. Bake for 15-20 minutes, or until the centers are set but still slightly jiggly.
3. Turn off the oven, crack the door open, and let the cheesecakes cool in the oven for 1 hour to prevent cracks.
4. Once cooled, refrigerate for at least 2 hours until fully set.

4. Add the Crème Brûlée Topping:

1. Before serving, sprinkle about 1 teaspoon of sugar evenly over each cheesecake bite.
2. Use a kitchen torch to caramelize the sugar until golden and bubbly. Alternatively, place the cheesecakes under a broiler for a few minutes, watching closely to avoid burning.
3. Let the sugar cool and harden for a minute before serving.

5. Garnish and Serve:

1. Top with fresh raspberries and mint leaves for a decorative touch.
2. Serve chilled and enjoy the perfect balance of creamy and crunchy!