Yes and No. Both are honey that has granulated, the sugar forms solid crystals.Creamed honey is usually a controlled process where the granulation is manipulated to produce the finest and smallest crystalline grain structure possible for a smooth texture when consumed. Honey left to it's own devices will usually granulate into large crystalline grains giving it a gritty or sandlike consistancy when consumed.
The process of creaming/manipulation usually begins with mild heating to break down (melt) any sugar crystals already present in the honey to be creamed. It is then filtered to remove the smallest of impurities (wax, pollen, etc), this step is important as the sugar crystal will use whatever object present as a "template" to form the crystal size (large pollen or wax particles equal large sugar crystals). The next step is to add a starter crystal size to provide a template. This is usually a granulated honey that is ground as fine as possible or a sample from a batch of creamed honey that is the desired consistancy. The honey is then allowed to granulate for several days and is mixed several times through this process.