Preheat Your Oven: Set your oven to 325°F (163°C).

Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until it resembles wet sand. Press this mixture firmly into the bottom of an 8x8 inch baking dish. Bake for about 10 minutes or until golden brown, then let it cool slightly.

Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with a hand mixer until creamy. Gradually add the sugar and vanilla, mixing until smooth. Add the eggs one at a time and mix just until combined.

Pour and Bake: Pour the cheesecake filling over the cooled crust, smoothing it out. Bake for about 30 to 35 minutes or until the edges are set, but the center is slightly jiggly.

Cool Down: Allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours (or overnight if you can resist the temptation!).

In a medium saucepan, heat the sugar over medium heat, stirring constantly until it melts and becomes amber-colored. Quickly whisk in the butter until melted, then slowly drizzle in the cream. Stir until smooth, then add salt.

Once the cheesecake is set, cut it into bars and drizzle the salted caramel sauce generously over the top.