Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter until well mixed. Firmly press this mixture into the bottom of each muffin tin cavity, creating a solid base. Bake for 8 minutes until slightly golden, then remove from the oven and let cool.

While the crust cools, beat softened cream cheese until completely smooth. Gradually add granulated sugar, mixing well, then incorporate eggs one at a time, followed by vanilla extract and sour cream. Mix until combined but avoid overmixing. Pour into cooled crusts, filling each about ¾ full, and bake for 18-20 minutes until edges are set. Allow to cool to room temperature.

Once cooled, cover the mini cheesecakes and refrigerate for at least 4 hours. This chilling helps flavors meld and firms up the filling.

In a saucepan, combine heavy cream and brown sugar over medium heat. Stir continuously until mixture comes to a gentle boil. Allow to bubble for 3-5 minutes, then stir in butter until it melts and sauce thickens. Remove from heat and stir in vanilla and a pinch of salt. Let cool slightly.

Spoon the warm caramel over each cheesecake after chilling, ensuring an even coating. Refrigerate again if desired for caramel to set, or serve immediately.