Step 1: Prepare the Crust

1. Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners.
2. In a bowl, mix graham cracker crumbs, sugar, cinnamon, and melted butter until combined.
3. Spoon about 1 tablespoon of the mixture into each liner and press firmly.
4. Bake for 5 minutes, then set aside to cool.

Step 2: Make the Pumpkin Cheesecake Filling

1. Beat cream cheese and sugar together until smooth.
2. Add pumpkin puree, eggs, vanilla extract, pumpkin spice, and salt. Mix until combined.
3. Fold in sour cream and mix until smooth.
4. Spoon the filling over the crust, filling each liner nearly to the top.

Step 3: Bake and Cool

1. Bake at 325°F for 18-20 minutes until the centers are set but slightly wobbly.
2. Let them cool in the pan for 15 minutes before transferring to the fridge.
3. Chill for at least 3 hours or overnight for the best texture.

Step 4: Make the Salted Caramel Sauce

1. Heat sugar in a saucepan over medium heat, stirring continuously until melted.
2. Add butter and stir until fully combined.
3. Slowly pour in heavy cream, stirring constantly.
4. Let it boil for 1 minute, then remove from heat and add sea salt.

Step 5: Assemble and Serve

1. Drizzle salted caramel sauce over each chilled mini cheesecake.
2. Garnish with whipped cream, toasted pecans, or a pinch of sea salt.
3. Serve chilled and enjoy!