Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and set aside.

Whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt in a medium bowl.

In a large bowl, beat 1/2 cup softened unsalted butter with 1 cup granulated sugar until light and fluffy, about 2–3 minutes.

Beat in 2 large eggs one at a time, then mix in 1/4 cup honey and 1 teaspoon vanilla extract until smooth.

Alternate adding the dry mixture and 1/2 cup whole milk to the butter mixture, beginning and ending with the dry ingredients. Stir until just combined; don’t overmix.

Gently fold in the 2 cups diced fresh peaches so they’re evenly distributed.

In a separate bowl, beat 8 ounces softened cream cheese with 1/4 cup granulated sugar, 1 large egg yolk, and 1 teaspoon vanilla extract until silky and smooth.

Spoon about 2 tablespoons of batter into each liner (filling cups about one-third).

Add about 1 tablespoon of the cream cheese mixture into the center of each cup, then cover with another 1–2 tablespoons of batter so the cream cheese is mostly enclosed.

Sprinkle the tops with crushed graham crackers.

Bake at 350°F for 18–22 minutes, or until the tops are golden and a toothpick inserted into the cake portion comes out clean.

Let cupcakes cool in the tin for 5–10 minutes, then transfer to a wire rack to cool completely.

Garnish each cupcake with a fresh peach slice, a drizzle of honey, and a sprinkle of the remaining crushed graham crackers before serving.