Prepare the Crust:

• Preheat the oven to 325°F (160°C).
• In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined and resembles wet sand.
• Divide the mixture evenly between the cups of a 12-cup muffin tin and press down gently with the back of a spoon to form a crust.
• Bake for 8 minutes, then remove from the oven and set aside to cool.

2. Make the Cheesecake Filling:

• Beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
• Add sugar and mix until fully combined.
• Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream.
• Pour the cheesecake mixture over the cooled crusts, filling each muffin cup about ¾ full.
• Bake for 18-20 minutes, or until the edges are set but the center is slightly jiggly. Let the cheesecakes cool to room temperature, then refrigerate for at least 4 hours or overnight.

3. Make the Caramel Topping:

• In a medium saucepan, combine heavy cream and brown sugar over medium heat. Stir until the sugar is dissolved and the mixture begins to bubble.
• Add butter and cook for another 5-7 minutes, stirring frequently until the caramel thickens.
• Remove from heat, then stir in vanilla extract and a pinch of salt. Let the caramel cool slightly.

4. Assemble:

• Once the cheesecakes are fully chilled, spoon the caramel topping over each mini cheesecake.
• Serve immediately or keep refrigerated until ready to serve.