Preheat oven to 350°F (175°C). Line a muffin pan with paper cupcake liners.

Prepare the filling: In a bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth. Set aside.

Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.

Cream butter and sugar: In a large bowl, beat butter and sugar until light and fluffy.

Add wet ingredients: Beat in eggs one at a time, then mix in honey and vanilla.

Combine with dry ingredients: Add flour mixture and milk alternately, starting and ending with flour.

Fold in peaches: Gently stir diced peaches into the batter.

Assemble: Fill cupcake liners halfway. Add a teaspoon of cream cheese filling to the center of each, then top with a little more batter to cover.

Bake: 18–22 minutes, or until tops are golden and a toothpick inserted at the edge comes out clean. Cool 5 minutes in the pan, then transfer to a wire rack.

Decorate (optional): Top with peach slices, drizzle with honey, and sprinkle crushed graham crackers.