Preheat your oven to 325°F (160°C). In a large mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press this mixture into the bottom of a muffin tin. Bake for 8 minutes.

While the crust bakes, beat cream cheese until smooth, then mix in granulated sugar, lightly beaten eggs, vanilla extract, and sour cream. Pour the mixture into the cooled crusts.

Bake the cheesecakes for 18-20 minutes, until edges are set but centers jiggle slightly. Cool to room temperature, then refrigerate for at least 4 hours.

To prepare caramel, combine heavy cream and brown sugar in a saucepan over medium heat. Once heated, stir in butter and simmer until thickened. Stir in vanilla extract and a pinch of salt.

Once the caramel has cooled, spoon it over the cheesecakes. Serve immediately or chill briefly to set the topping.