Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners.

In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.

Press about 1 tablespoon of the crumb mixture into the bottom of each muffin liner to form the crust.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add powdered sugar and vanilla extract, mixing until well combined.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

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

Bake for 15-18 minutes, or until the cheesecakes are set. Remove from the oven and let cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to chill completely.

Once chilled, drizzle caramel sauce over each cheesecake and sprinkle with chopped pecans and chocolate chips before serving.