In a mixing bowl, combine graham cracker crumbs, melted unsalted butter, and sugar. Mix until the crumbs are thoroughly coated and have a wet sand-like texture. Press this mixture firmly into the bottom of mini cheesecake cups or a muffin tin, ensuring an even layer. Place the crusts in the refrigerator for about 15 minutes to allow them to set while you prepare the filling.

In a large bowl, beat softened cream cheese with an electric mixer until it’s smooth and creamy, about 2-3 minutes. Gradually add in powdered sugar and vanilla extract, mixing until fully incorporated. Gently fold in the whipped topping until the mixture is light and fluffy, being careful not to overmix.

Remove the crusts from the refrigerator and carefully spoon the cheesecake filling into each cup, filling them to just below the rim. Use a spatula to smooth the tops as needed. Cover the mini cheesecakes with plastic wrap and refrigerate for at least 2 hours or until fully set.

Once the cheesecakes are set, drizzle each mini cheesecake generously with caramel sauce and chocolate sauce for that classic turtle flavor. Finally, sprinkle chopped pecans on top for a delightful crunch.