Preheat your oven to 325°F (160°C).

In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are well-coated with butter.

Line a muffin tin with mini cupcake liners. Press about 1 tablespoon of the crust mixture into the bottom of each liner to form a base.

In a large mixing bowl, beat the softened cream cheese and sugar together until smooth. Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.

Pour the cheesecake mixture evenly into each cup, filling them about ¾ of the way full.

Bake for 15-18 minutes, or until the centers are set but still slightly jiggly.

Let the cheesecakes cool in the pan for a few minutes before transferring them to the refrigerator to set for at least 2 hours.

Once chilled, drizzle each cheesecake with caramel sauce, followed by chocolate sauce, and sprinkle with chopped pecans.

Serve immediately or refrigerate until ready to serve. Enjoy!