Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners for easy removal.

In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until the crumbs are well-coated and resemble wet sand.

Spoon about 1 tablespoon of the crumb mixture into each muffin cup, pressing down firmly to create an even crust.

In a large mixing bowl, beat the softened cream cheese with 1/2 cup granulated sugar until smooth and creamy, about 2-3 minutes.

Add the vanilla extract and mix to incorporate. Then, add the eggs one at a time, mixing well after each addition.

Stir in the sour cream until fully combined, followed by the mini chocolate chips and caramel sauce. Mix gently to avoid breaking the chips.

Spoon the cheesecake filling into each muffin cup, filling them about 3/4 full.

Bake for 20-25 minutes, or until the edges are set but the centers are still slightly jiggly. They will firm up as they cool.

Remove from the oven and let the mini cheesecakes cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.

Once cooled, drizzle with additional caramel sauce and sprinkle a pinch of sea salt on top before serving.