Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter until fully mixed. Use a muffin tin lined with cupcake liners, pressing the crumb mixture into the bottoms to form a firm crust. Bake in the preheated oven for about 8 minutes until lightly golden. Once done, remove from the oven and allow them to cool.

While the crust cools, beat the softened cream cheese in a large bowl until smooth and creamy. Gradually add sugar, mixing well until combined. Incorporate the eggs one at a time, ensuring each is fully blended before adding the next. Stir in the vanilla extract and sour cream until just combined, then carefully pour the cheesecake filling into the cooled crusts, filling each about ¾ full. Bake for 18-20 minutes, or until the edges are set and the center jiggles slightly. Cool to room temperature before refrigerating for at least 4 hours.

To prepare the decadent caramel topping, combine heavy cream and packed brown sugar in a medium saucepan over medium heat. Stir the mixture gently until it begins to bubble and the sugar completely dissolves. Add unsalted butter to the pan, cooking for about 5-7 minutes until the caramel thickens slightly. Remove from heat, stir in the vanilla extract and a pinch of salt, then set aside to cool slightly.

Once the mini caramel cheesecakes have thoroughly chilled, spoon the luscious caramel topping over each cheesecake, allowing it to flow down the sides for a beautiful presentation. You can serve them immediately or keep them in the refrigerator until you're ready to delight your guests.