Preheat the oven to 325 F and line cupcake pan with liners

Combine the graham cracker crumbs, melted butter and sugar. Press a tablespoon of the mixture into each cupcake liner.

For the raspberry topping, combine the raspberries and sugar in a food processor and blend until smooth.

To make the cheesecake, beat the cream cheese with an electric mixer until it is fluffy. Blend in the sugar and honey until smooth. Mix in the salt and vanilla. Finally, add each egg separately and mix in. Add 3 tablespoons of the cheesecake mixture on top of the crust layer.

Finally, place three small dots of the raspberry filling on top of the cheesecake layer. Swirl the filling with a toothpick to give it a marbled effect.

Bake for 22 minutes and cool to room temperature. Chill the cupcakes for at least 4 hours before serving.