Combine graham cracker crumbs and melted butter. Mix until fully coated and press into muffin tin liners to form crusts.

In a bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract, and beat until combined.

Whip heavy cream in a separate bowl until stiff peaks form. Fold whipped cream into the cream cheese mixture gently.

Spoon a layer of caramel sauce over each crust. Top with cheesecake filling, smoothing the tops.

Refrigerate for at least 4 hours or overnight until set.

Drizzle with more caramel and melted chocolate. Sprinkle with chopped pecans before serving.