Prepare the Crust : In a large mixing bowl, combine crushed graham crackers, sugar, and melted butter. Stir until the ingredients are evenly moistened and the texture feels like damp sand. Press the mixture evenly into the bottoms of a 12-cup muffin tin lined with cupcake liners. Place the crusts in the fridge to set while preparing the filling.

Make the Cheesecake Filling : In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. In a separate chilled bowl, whip the heavy whipping cream to stiff peaks using a hand or stand mixer. Gently fold the whipped cream into the cream cheese mixture until fully combined. Carefully fill the prepped crusts with the mixture, either by spooning or piping it in. Use a spoon or spatula to level the surface for a neat finish. Refrigerate for at least 2 hours to allow the cheesecakes to set.

Add the Toppings : For the ganache, warm 1/4 cup of cream in a saucepan until it's hot but not boiling. Pour the cream over the chopped chocolate and let it rest for 1-2 minutes. Stir until you achieve a silky, smooth consistency. Drizzle a rich caramel sauce over each cheesecake, then top with the chocolate ganache. For an added touch, sprinkle chopped pecans on top to create a decadent "turtle" effect. Refrigerate until ready to serve.