Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with white fluted paper liners. Combine graham cracker crumbs, melted butter, and 1 tbsp sugar. Press evenly into the bottom of the liners.

Bake the crusts for 5 minutes until golden brown and fragrant. Remove and let cool while preparing the filling.

Beat the room temperature cream cheese on medium speed until perfectly smooth. Gradually add the 1/2 cup granulated sugar, scraping down the sides to ensure no lumps remain.

Blend in the sour cream and scraped vanilla bean seeds until the batter is heavily speckled.

Add the eggs one at a time on low speed, mixing just until the yellow yolks disappear to avoid incorporating air.

Spoon the batter over the cooled crusts. Bake at 325°F (160°C) for 18-20 minutes, until the edges are set and the centers retain a slight jiggle.

Cool completely at room temperature for 1 hour, then transfer to the refrigerator to chill for at least 4 hours.

Peel back the white liners slightly. Sprinkle an even layer of superfine sugar (about 3/4 tsp) on top of each chilled cupcake. Use a culinary torch to melt the sugar until bubbling, amber-colored, and slightly scorched with cracked edges. Serve immediately.