Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.

Combine graham cracker crumbs, granulated sugar, and melted butter in a mixing bowl until it resembles wet sand. Press into the bottom of each liner and bake for 5 minutes. Allow to cool.

Beat cream cheese until smooth. Gradually add honey, then eggs one at a time, followed by vanilla, sour cream, flour, and salt. Mix gently until combined.

Pour the filling into cooled crusts, filling each about ¾ full. Bake for 18–22 minutes until edges are set. Turn off oven and cool cupcakes inside for 10 minutes before transferring to room temperature.

In a saucepan, combine diced peaches, honey, lemon juice, and vanilla. Simmer for 5–7 minutes. Optionally mix cornstarch with water and add for thickness before removing from heat. Let cool.

Once cooled, top each cupcake with peach mixture. Garnish if desired and serve.