Preheat the oven to 275°F and prepare a standard muffin tin with paper liners.

Combine the crushed graham crackers, granulated sugar, and melted butter in a bowl. Evenly distribute the mixture among the liners and press firmly into the base of each.

In a separate large mixing bowl, beat the cream cheese with the granulated sugar until completely smooth. Add the vanilla extract, whole egg, egg yolks, sour cream, and salt. Continue mixing until the batter is velvety and uniform.

Fill each prepared cupcake liner with the cheesecake batter, filling them to approximately three-quarters full.

Place in the oven and bake for 22 to 25 minutes, or until the centers are just set. Allow the cupcakes to cool entirely in the pan.

Once cooled, remove the liners. Sprinkle roughly 1 teaspoon of superfine sugar atop each cupcake. Caramelize the sugar using a kitchen torch, or position under a broiler, monitoring closely and rotating as necessary until the tops are golden and crisp.

Refrigerate and serve chilled.