1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners for easy removal.
2. In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are well coated.
3. Press about a tablespoon of the crumb mixture into the bottom of each liner to form the crust. Bake for 5 minutes, then let cool.
4. In a large bowl, beat the cream cheese until smooth and creamy, about 2 minutes. Add confectioners’ sugar and vanilla extract, mixing until combined.
5. Gradually add the heavy cream, continuing to mix until the cheesecake filling is light and fluffy.
6. Spoon the cheesecake mixture over the cooled crusts, filling each liner about three-quarters full.
7. Drizzle a small amount of caramel sauce over each cheesecake bite, then sprinkle with mini chocolate chips and marshmallows.
8. Bake for about 8-10 minutes, or until the marshmallows are lightly toasted and the cheesecake is just set.
9. Allow to cool at room temperature before transferring to the refrigerator to chill for at least an hour.

From my experience, be sure not to overbake the cheesecake bites. You want them to remain creamy and dreamy, just set enough to hold their shape.