That bit of the Wikipedia article is unsourced, but Health Canada confirms and says that spores may be present even in pasteurized honey. (I never would have thought that.)
I wouldn't expect the cooking of the crackers to damage the spores significantly more than the pasteurization. I can't say for sure that there will be live spores in the crackers, but it's a definite possibility and if you're concerned about this then you should not risk it.
Honey should be stored at 50-70 Degrees Fahrenheit
Honey is similar in to olive oil and should be storaged between 50-70 Degrees Fahrenheit according to Max Shrem from Slashfood:
Similar to olive oil, honey should be stored at a cool temperature
between 50 and 70 degrees Fahrenheit. So, it's best to store it away
from your oven or stove. Also, it should not be refrigerated. Extreme
changes in temperature will spoil the flavor of honey.
Looks like this confirms that you may want to keep it in a cool place and away from hot temperature where it would cause honey to degrade in quality.
Shrem from Slashfood continues:
Remember
Do not store honey in a refrigerator or near a stove or oven.
Store it in an air-tight container.
Thus, choosing an appropriate container is an important part of the equation.
Penn State has a great article germane to this topic.
Refrigerating Honey
In the article, it talks mentions the crystallizing state of honey if it is refrigerated in no way it harms the honey at all.
Restoring honey from a crystalized form
I know this is not related to your question. But something you asked in the comments. Apparently, honey can be restored from it's crystalized form: placing it in the microwave for 20 seconds can restore it from a crystallized form.
Therefore, you can store it in the refrigerator and heat it afterwards. The downside is that if stored in the fridge too long it'll turn hard and sugary.
Proper Storage Container
Since honey has very little moisture in it it is difficult for microorganisms to grow. Thus, an airtight container is of utmost importance.
If moisture gets in the container it can be an ideal environment for mold and yeast to grow. Honey should be thrown out if it foams and smells like alcohol
Long Term Storage of Honey
Honey can be stored for long periods of time without any issue. Over time, honey will darken and intensify with flavor.
Best Answer
From the pictures, it looks like it's just the beginnings of crystallization, so it's perfectly natural and safe. You can reduce the speed of the crystallization by keeping it in a relatively warm place (25C/77F) if possible.
Beyond that, I'd just ignore it for now, but once it spreads through a lot of the honey, you may want to heat it gently to melt the crystals. That's not a permanent fix though. It'll tend to recrystallize some after cooling.
If you haven't seen this before, it could be due to buying different kinds of honey (the more filtered, the slower the crystallization), different storage conditions, or just eating it before it has time to crystallize.