In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until combined and crumbly. Press this mixture firmly into the bottom of mini cheesecake cups or muffin tins.

In a large bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

In another bowl, whip the heavy cream until it forms stiff peaks.

Carefully fold the whipped cream into the cream cheese mixture until just combined.

Spoon or pipe the cheesecake mixture over the prepared crusts.

Cover the mini cheesecakes with plastic wrap and pop them in the fridge for at least 4 hours, or overnight.

When you’re ready to serve, drizzle generously with caramel and chocolate sauce, and sprinkle with chopped pecans.