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

In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until the crumbs are evenly coated.

Spoon about 1 tablespoon of the crumb mixture into each muffin cup. Press down firmly to form the crust.

In a separate large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes.

Add 1/2 cup sugar, vanilla extract, and sour cream to the cream cheese. Mix until well combined.

Add the eggs one at a time, mixing on low speed just until incorporated. Be careful not to overmix.

Gently fold in the mini chocolate chips and 1/2 cup caramel sauce until evenly distributed.

Pour the cheesecake filling over each crust, filling each cup about 3/4 full.

Bake in the preheated oven for 18-20 minutes, or until the centers are set but still slightly jiggly.

Remove from the oven and let them cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely.

Once cooled, refrigerate the cheesecakes for at least 2 hours or until fully chilled.

Before serving, drizzle with additional caramel sauce and sprinkle with sea salt.