Directions:

• Step 1: Prepare the Crust - Preheat oven to 325°F (160°C). Combine graham cracker crumbs, melted butter, and cinnamon in a bowl until resembling wet sand.
• Step 2: Form the Crust - Line mini muffin pan with cupcake liners. Press a tablespoon of the mixture into each liner. Bake for 5-7 minutes until golden.
• Step 3: Make the Cheesecake Filling - Beat softened cream cheese until smooth. Gradually add sweetened condensed milk and mix well.
• Step 4: Add the Eggs - Add eggs one at a time, mixing on low speed until just combined.
• Step 5: Pour the Filling - Spoon cheesecake mixture over crusts, filling each about 3/4 full.
• Step 6: Bake - Bake for 15-18 minutes until edges are set but center jiggles. Cool in pan for 10 minutes, then transfer to a cooling rack.
• Step 7: Whip the Cream - Whip chilled heavy cream, sugar, and vanilla until stiff peaks form.
• Step 8: Assemble and Garnish - Top each cheesecake with whipped cream and drizzle with caramel sauce, sprinkling cinnamon if desired.