In a large bowl, combine graham cracker crumbs, granulated sugar, and melted butter until well mixed. Press the mixture into the bottoms of lined muffin pan cups to form the crust.

In a mixing bowl, beat room-temperature cream cheese and sour cream together until creamy. Gradually add in eggs, one at a time, mixing well. Pour in the vanilla extract and blend until smooth.

Pour the cheesecake filling into each prepared crust, filling each about three-quarters full.

Place the muffin pan in the preheated oven and bake for 25-30 minutes until the edges are firm with a slight jiggle in the center.

In a saucepan, combine chopped pecans, corn syrup, brown sugar, and salt over medium heat. Stir until the mixture bubbles, then remove from heat and let cool slightly.

Spoon the pecan mixture over each cheesecake and bake for an additional 10-15 minutes until the topping is bubbly and golden brown.

Remove the cheesecakes from the oven and cool in the pan for about 30 minutes before refrigerating for at least 2 hours before serving.