In a mixing bowl, combine graham cracker crumbs and melted butter. Stir until the texture resembles wet sand. Place the mixture into cupcake liners and press down to create an even layer. Bake in a preheated oven at 325°F (163°C) for about 10 minutes.
While the crust is baking, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well. Stir in vanilla extract and salt, then pour over the baked crusts.
Bake the cupcakes for 15 minutes. Cool in the oven for 30 minutes then refrigerate for at least 4 hours.
To prepare the topping, heat heavy cream and whisk egg yolks and sugar in a bowl. Slowly mix in the warm cream and add vanilla bean seeds. Pour evenly over chilled cupcakes and refrigerate for 2 more hours.
Before serving, sprinkle sugar on each cupcake and caramelize using a kitchen torch or under a broiler.
