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Prepare the Cream Cheese Mixture: In a mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Whip the Heavy Cream: In another clean bowl, whip the heavy cream until soft peaks form.
Sweeten the Mix: Gradually add the powdered sugar and vanilla extract to the whipped cream, continuing to beat until stiff peaks form.
Combine the Mixtures: Gently fold the whipped cream into your cream cheese mixture using a spatula.
Create the Crust: In a separate bowl, combine the graham cracker crumbs with melted butter until evenly moistened.
Assemble the Cups: Spoon the graham cracker mixture into the bottom of serving cups, pressing down slightly.
Add the Cheesecake Mousse: Layer the creamy filling on top of the crust, filling each cup generously.
Drizzle with Caramel: Finish off your cups by drizzling a layer of caramel sauce over the mousse.
Sprinkle with Sea Salt: Lightly sprinkle sea salt on top.
Chill and Serve: Place the cups in the refrigerator for at least 120 minutes to firm up.