Preheat your oven to 350°F (175°C). Line a regular-sized muffin pan with paper muffin liners.

In a mixing bowl, combine the graham cracker crumbs and melted butter until the mixture resembles coarse sand.

Place 1-2 tablespoons of the crumb mixture into each muffin cup. Use a 1/3 cup measuring cup or similar tool to press the crumbs down firmly into the pan.

Bake the crusts in the preheated oven for 5 minutes. Remove the pan from the oven and let it cool while you prepare the cheesecake filling.

In a mixing bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth, about 1-2 minutes.

Add the vanilla extract and eggs to the cream cheese mixture. Mix just until combined, being careful not to overbeat, as this can cause air bubbles and cracking.

Evenly divide the cheesecake batter among the muffin cups, filling each liner to the top.

Bake the cheesecakes for 15-17 minutes, or until the centers are slightly jiggly.

Allow the cheesecakes to cool to room temperature, then refrigerate for at least 4 hours before serving. If refrigerating overnight, loosely cover the cheesecakes with plastic wrap.

To prepare the chocolate ganache, place the chocolate chips in a medium bowl. In a small pot over low heat, warm the heavy cream until just before boiling. Pour the hot cream over the chocolate chips and let it sit for 1-2 minutes. Stir with a spatula until smooth, then let it cool to room temperature.

Before serving, top each cheesecake with a spoonful of jarred caramel sauce, a drizzle of chocolate ganache, and a sprinkle of chopped nuts.