Preheat your oven to 325°F (163°C).

In a medium mixing bowl, combine the crushed graham crackers with melted butter and mix until it resembles wet sand.

Use a muffin tin lined with paper liners. Spoon the crust mixture evenly into the bottom of each liner and press down firmly.

In another bowl, beat together the softened cream cheese, sugar, and vanilla until creamy. Add the eggs one at a time, mixing until just combined.

Spoon the cheesecake filling over the crusts in each muffin liner, filling them about 3/4 full.

Bake for 20-25 minutes, or until the edges are set and the centers are slightly jiggly.

Let the cheesecakes cool to room temperature, then refrigerate for at least 2 hours. Drizzle caramel sauce over each cheesecake and sprinkle with chocolate chips before serving.