Preheat oven to 350 degrees F. Place cupcake liners into each cupcake trays. Set aside.
Crust: Place graham cracker crumbs, pecans, brown sugar and salt into food processor or blender and pulse until crumbly. Add mixture to a medium bowl. Add melted butter and stir until the crumb mixture is well coated with the melted butter. Add 1½ tablespoon of crust into the paper liners. Press crust down firmly with the back of a spoon or the tablespoon.
Bake for 8-10 minutes, or until golden brown. Cool on a wire rack while your make the filing.
Pumpkin Cheesecake: In a stand mixer with a whisk attachment, add cream cheese and brown sugar. Mix on medium speed until light and fluffy. Beat in pumpkin, sour cream and salt, scraping bowl as needed. Add egg, vanilla, cinnamon and nutmeg. Mix until well blended.
Add about ⅓ cup mixture into each paper liners. Leave about ¼" of space at the top.
Bake 15-20 minutes or until set. Start checking cheesecakes after about 10 minutes, as oven temperatures varies.
Cool on top of the stove for about 10 minutes, then transfer cheesecakes to a wire rack to cool for another 30 minutes.
Refrigerate at least 2 hours or overnight before serving.
Whipped Cream: In a stand mixer with the whisk attachment, whisk together the heavy cream and sugar until medium peaks start to form. Place whipped cream in a piping bag with a tip of your choice. Pipe the whipped cream over cooled mini cheesecakes.
Caramel Sauce: Melt butter in a medium sauce pan.
Add brown sugar and heavy cream. Whisk constantly over medium heat until the sugar has dissolved.
Bring mixture to a boil and boil for 3 minute; nothing more.
Remove from heat and allow to cool for 5 minutes, then transfer to a glass container to store in the refrigerator.