Let’s get cooking! These steps are designed to be simple and straightforward, perfect for those days when you need a win in the kitchen.

1. Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners.
2. In a small bowl, combine the graham cracker crumbs and melted butter. Press about a teaspoon of the mixture into the bottom of each liner to form the crust. Set aside.
3. In a large bowl, beat the cream cheese and sugar together until smooth and creamy, about 3 minutes. Stir in the vanilla extract.
4. Add the eggs, one at a time, mixing well after each addition until fully incorporated.
5. Fold in 3/4 cup of the toffee bits, reserving the rest for topping.
6. Spoon the cheesecake mixture over the prepared crusts, filling each liner about three-quarters full.
7. Sprinkle the remaining toffee bits over the tops and bake for 15-18 minutes, or until the centers are set.
8. Remove from the oven and immediately sprinkle sea salt over the tops. Allow them to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
9. Once cooled, drizzle with caramel sauce and refrigerate for at least 2 hours before serving.

A little tip from my kitchen: make sure your cream cheese is at room temperature. It makes mixing a breeze and ensures a smooth filling. Trust me, I learned this the hard way!