Prepare the Crust:

1. Preheat your oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
3. Press about 1 tablespoon of the mixture firmly into the bottom of each liner.

Make the Cheesecake Filling: 4. In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. 5. Spoon the cheesecake filling evenly over the prepared crusts, filling each liner about 3/4 full.

Bake the Cheesecakes: 6. Bake in the preheated oven for 18-20 minutes, or until the centers are set. 7. Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Refrigerate for at least 2 hours.

Prepare the Chocolate Ganache: 8. Heat the heavy cream in a small saucepan over medium heat until it begins to simmer. 9. Pour the hot cream over the chocolate chips in a heatproof bowl. Let sit for 2 minutes, then whisk until smooth.

Assemble the Mini Turtle Cheesecakes: 10. Spoon the chocolate ganache evenly over the cooled mini cheesecakes. 11. Drizzle the melted caramel sauce over the ganache. 12. Sprinkle chopped pecans on top for a crunchy finish.