Step 1: Prepare the Crust

1. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter.
2. Stir until the mixture resembles wet sand.
3. Press about 1-2 tablespoons of crust mixture into the bottoms of a muffin tin lined with paper cups or silicone molds.
4. Chill in the refrigerator for 15-20 minutes to firm up.

Step 2: Make the Cheesecake Filling

1. In a large bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth and fluffy.
2. In a separate bowl, whip the heavy cream until stiff peaks form.
3. Gently fold the whipped cream into the cream cheese mixture until fully combined.
4. Spoon or pipe the cheesecake filling onto the chilled crusts, smoothing the tops with a spoon or spatula.
5. Refrigerate for at least 4 hours or until set. Overnight is best.

Step 3: Add the Toppings

1. Once set, drizzle each mini cheesecake with caramel sauce.
2. Sprinkle chopped pecans on top.
3. Finish with a few chocolate chips or a light chocolate drizzle.

Step 4: Serve and Enjoy

1. Carefully remove the mini cheesecakes from the liners or molds.
2. Serve chilled and watch them disappear!