Preheat oven to 325°F. Mix together the graham cracker crumbs, brown sugar and butter. Scoop 1 tablespoon of the crust mixture into the bottom of every cupcake liner. Press down the mixture with a small measuring cup or the bottom of a drinking glass. Bake for 5 minutes and then remove from the oven.

Beat the cream cheese until it’s smooth. Add the sugar and beat for a few minute to combine. Add the vanilla and then the eggs, one a time. Beating until the mixture is smooth again between each egg. Scoop 3 to 4 tablespoons of the filling over the barely cooled crusts. Smooth barely or tap the tray to spread across the crusts. Drizzle 1 teaspoon of caramel over the top of every cupcake and then swirl lightly with a toothpick.

Bake for 22 minutes and then remove from the oven. The cupcakes will be puffy and rounded when you remove them from the oven, they will sink as they cool. Let cool at room temperature for about an hour. Then transfer to the fridge and chill for at least 4 hours. Drizzle with warm caramel sauce just before serving, if desired. Enjoy!