Preheat your oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter until resembling wet sand. Firmly press into muffin tin cups to form a crust. Bake for 8 minutes and cool completely.

While the crust cools, beat softened cream cheese until smooth, about 2-3 minutes. Gradually add granulated sugar and mix until combined. Add eggs one at a time, then stir in vanilla extract and sour cream. Pour this over the cooled crusts, filling them about ¾ full.

Bake for 18-20 minutes until edges are set and the center remains slightly jiggly. Cool to room temperature, then chill in the refrigerator for at least 4 hours.

In a medium saucepan, combine brown sugar and heavy cream over medium heat. Stir until dissolved, add butter, bring to a simmer, and cook for 5-7 minutes until thickened. Stir in vanilla extract and salt, then let cool slightly.

Once cheesecakes are fully chilled and caramel cooled to pourable consistency, spoon caramel topping over each cheesecake and serve or chill to set.