Preheat your oven to 325°F (160°C). In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted unsalted butter until well combined. Press into the bottom of 12 muffin tins and bake for 8 minutes.

While the crust cools, beat cream cheese until smooth. Gradually add granulated sugar, then eggs one at a time. Mix in vanilla extract and sour cream until smooth. Pour over the crusts, filling each about ¾ full.

Bake for 18-20 minutes until edges are set but centers jiggle slightly. Let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Chill in the refrigerator for at least 4 hours or overnight to allow flavors to meld.

In a saucepan, combine brown sugar and heavy cream over medium heat, stirring continuously until boiling. Bubble for 5-7 minutes until thickened. Remove from heat and mix in butter, vanilla extract, and sea salt.

Once chilled, remove cheesecakes from molds and drizzle warm caramel over each. Optionally, add toppings like whipped cream or sea salt.