Line a 12-cup muffin tin with paper cupcake liners.

In a bowl, combine the graham cracker crumbs and brown sugar.

Add the melted butter and stir until the mixture resembles wet sand.

Spoon 2 tablespoons of crust mixture into each cupcake liner.

Press the mixture firmly into each liner using the back of a spoon.

Place the muffin tin in the freezer for 20 minutes.

In a large bowl, beat the room temperature cream cheese until smooth.

Gradually add the powdered sugar, ¼ cup at a time, mixing until creamy.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture in batches.

Remove crusts from the freezer.

Spoon about ¼ cup of the cheesecake filling into each liner.

Smooth the tops of each cheesecake with the back of a spoon.

Refrigerate for at least 5 hours, or overnight, until fully set.

Remove cupcake liners before serving, if desired.

Drizzle each mini cheesecake with caramel sauce and enjoy!