Unless you really want the characteristics of a single varietal cider, some of which can be wonderful, others not so, I'd go for a blend. I've never done honeycrisp, but my sense is that you'd get a sweet, possibly quite thin and one-dimensional cider out of them. Other apples will do better - Spartans, Cox's, and my favorite Kingston Black (all British varieties) produce good ciders. Others don't stand alone so well but work well in the mix.
What you really need to do is get the balance between acid and sweet, and decide whether you want dry, semi-sweet or sweet cider. The Crabs will give you some acid bite, and a mix of other things never goes amiss in giving some extra dimensions.
As to yeast, I have no idea what the hefe yeast will do, and the other options are wine yeasts. While these will work, I'd suggest using a cider yeast, or just use the wild yeast from the apples straight from the press.