Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners.

In a medium bowl, combine graham cracker crumbs and melted butter until resembling coarse sand. Press 1-2 tablespoons into each muffin liner.

Bake in the oven for 5 minutes, remove, and allow to cool completely.

In a large bowl, beat softened cream cheese and sugar until creamy. Add vanilla and eggs, mixing until just blended.

Divide filling evenly among cooled crusts and bake for 15-17 minutes until slightly jiggly.

Let cool for 30 minutes at room temperature, then refrigerate for at least 4 hours, preferably overnight.

Before serving, drizzle with caramel sauce, add chocolate ganache, and sprinkle chopped pecans on top.