Heat oven to 325 degrees F. Line muffin tins with cupcake liners and set aside.
Combine graham crumbs, melted butter, and 2 tablespoons of sugar in a medium bowl and mix until crumbs are moistened. Press ~1 tablespoon (1 tsp for mini) into the bottom of each cupcake liner.
In the bolw of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer), beat cream cheese, vanilla bean paste, remaining 1 cup sugar, cinnamon and nutmeg until smooth and creamy. Add 3/4 cup of apple cider tea and mix until fully incorporated. Now add eggs, 1 at a time, mixing on low speed until blended before adding the next one.
Use a medium cookie scoop to fill the cupcake liners (3 scoops for standard, 1 scoop for mini.)
Bake for 20 minutes (18 minutes for mini.) Cool completely, then refrigerate for 2 hours.