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Preheat the oven to 325°F (165°C). Line your mini muffin pan with paper liners.
Prepare the crust: Make the crust by combining graham cracker crumbs with melted butter. Add roughly one tablespoon to each liner and press it down firmly.
Make the filling: Prepare the filling by beating softened cream cheese and sugar in a large bowl until the mixture is smooth and creamy. Add the egg, vanilla extract, and peanut butter. Mix until well combined.
Divide the mixture evenly over the crusts in the muffin pan, filling each about 75% full.
Bake for 12–15 minutes or until the centers are just set. Let the cheesecakes cool fully before chilling them in the refrigerator for at least one hour.
Before serving, drizzle with caramel sauce and sprinkle with chopped roasted peanuts.