1. Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.
2. Divide the mixture evenly among your muffin cups, pressing it firmly into the bottom to form a crust. Bake for 5-7 minutes until golden brown, then let it cool completely.
3. In a large mixing bowl, beat the cream cheese until smooth and creamy. Add in the powdered sugar and vanilla extract, mixing until fully incorporated.
4. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
5. Incorporate the caramel sauce and a pinch of salt into the mixture, folding gently to maintain the airy texture.
6. Spoon the mousse mixture over the cooled crusts in the muffin cups, smoothing the tops with a spatula. Refrigerate for at least 2 hours or until set.
7. Before serving, drizzle extra caramel sauce over the top of each cup.

One personal tip: make sure to taste your caramel sauce before adding it to the mixture. The level of sweetness can vary, and you might want to adjust the amount you use based on your preference.