Preheat the oven to 350℉ and line a mini muffin pan with tin foil liners (we found tin foil liners worked better than paper). Set aside.

Place the graham cracker crumbs, melted butter, and ¼ cup of sugar into a bowl. Mix until the graham cracker crumbs take on a wet sand consistency.

Add 1 tablespoon of the graham cracker mix into each liner and press down with the back of the tablespoon. Place the muffin tin in the oven and Bake for 5 minutes. Set aside, and leave the oven on.

Place the cream cheese, ¼ cup of sugar, ¼ cup of brown sugar, vanilla, and eggs into a bowl. Using a hand mixer, mix until well combined.

Add ¼ cup of the cream cheese mixture to each graham cracker crust. Bake for 15-18 minutes. The cheesecakes should have a little jiggle.

Remove the cheesecakes from the oven and refrigerate for at least 4 hours.

When the cheesecakes have rested, prepare the topping. Add 3 tablespoons of white sugar and 2 tablespoons of brown sugar into a bowl and mix.

Take the cheesecakes out of the wrapper and place onto a baking sheet. Add 1.5 teaspoons of the sugar mix to each cheesecake top. Spread around so it is completely covering the top. Broil on high for 2-3 minutes.

Refrigerate the cheesecakes for 30 minutes before serving.