1. Preheat your oven to 325°F and line a muffin tin with paper liners.
2. In a small bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined. Divide the mixture evenly among the muffin cups, pressing it down with the back of a spoon to form a crust.
3. In a large mixing bowl, beat the cream cheese until smooth and creamy, about 2-3 minutes.
4. Add in the pumpkin puree, brown sugar, vanilla extract, cinnamon, and nutmeg. Mix until the ingredients are fully incorporated.
5. Beat in the egg until just combined, being careful not to over-mix.
6. Pour the cheesecake batter over the prepared crusts, filling each cup about three-quarters full.
7. Drizzle a small amount of caramel sauce over each cup and use a toothpick to swirl it gently into the batter.
8. Bake for 18-22 minutes, or until the centers of the cheesecakes are set and just slightly jiggly.
9. Allow the cheesecake cups to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.

A little tip from my kitchen: let these cool in the fridge for a couple of hours before serving. It lets the flavors deepen and makes the texture even more divine.