In a medium bowl, stir together the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Spoon about 1½ tablespoons into each of the 12 lined muffin cups. Use the back of a spoon or a small glass to firmly press the crumbs into a flat crust. Chill the crusts in the fridge while you prepare the filling.

In a large mixing bowl, beat the softened cream cheese until completely smooth. Add in the powdered sugar and vanilla extract, then beat again until creamy and fluffy.

In a separate chilled bowl, whip the heavy cream until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture in two batches, gently incorporating to maintain a light, airy texture.

Spoon or pipe the cheesecake filling evenly over the prepared crusts, smoothing the tops with the back of a spoon or an offset spatula. Refrigerate for at least 2 hours, or until the filling is firm and set.

Just before serving, drizzle each mini cheesecake with caramel sauce, sprinkle with chopped pecans, and finish with a few chocolate chips. If you’d like, top with an extra swirl of caramel or a light dusting of sea salt.