Directions:
Prepare the Crust:
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter.
Mix until well combined.
Press the mixture firmly into the bottoms of a mini cheesecake pan.
Place in the refrigerator to set.
Make the Cheesecake Filling:

In a large bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until well combined.
Assemble the Cheesecakes:
Spoon the cheesecake filling onto the prepared crusts, smoothing the tops.
Sprinkle chopped Rolos over the top of each cheesecake.
Drizzle with caramel sauce.
Place in the refrigerator to chill for at least 4 hours, or overnight.
Garnish and Serve:
Before serving, garnish each mini cheesecake with additional Rolos and a drizzle of caramel sauce.
Carefully remove from the cheesecake pan and serve chilled.