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Preheat your oven to 325°F (163°C). Line a muffin pan with cupcake liners.
In a small bowl, mix graham cracker crumbs, melted butter, and sugar. Add roughly one tablespoon of the mixture to each cupcake liner and press it down firmly to form the crust. Bake for 5 minutes, then let cool.
In a medium mixing bowl, whip the softened cream cheese until it’s completely smooth and creamy. Add in the sugar, egg, and vanilla extract. Beat until fully combined and creamy.
Spoon the cheesecake mixture evenly over each crust, filling each liner about ¾ full. Bake for 18 to 22 minutes, or until the centers are firm and no longer jiggly. Let them cool completely at room temperature, then transfer to the fridge and chill for at least 2 hours.
After chilling, drizzle caramel sauce and chocolate over each mini cheesecake. Sprinkle chopped pecans on top.