In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter until sandy. Press mixture into the bottom of 12 muffin cups lined with paper liners.

In a large mixing bowl, beat softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing until combined.

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

Spoon cheesecake filling evenly over the crusts in the muffin cups. Smooth the tops with a spatula.

Drizzle caramel and chocolate sauce over each cheesecake and sprinkle with chopped pecans.

Cover with plastic wrap and chill in the refrigerator for at least 4 hours or until set.

Before serving, drizzle additional caramel and chocolate sauce on top if desired.