Stir together the graham crumbs, white sugar (1 tablespoon), and melted butter in a small bowl. Scoop about 1 heaping tablespoon of the crust mixture into the bottom of each jar and pack down to make a crust for each cheesecake. Set aside.
To make the Caramel:
Prepare the caramel next to allow time for it to cool before topping the cheesecakes. Heat the sugar in a heavy saucepan over medium heat while stirring. The sugar will form clumps as it melts before completely melting and turning golden/amber in colour.
When fully melted remove from heat and quickly whisk in the cubed butter (the mixture will bubble up when you add it). Make sure the butter is fully incorporated before slowly adding the cream in a small stream. Pouring in the cream too quickly might cause the caramel to seize. Whisk briskly until fully incorporated and smooth.
Finally, stir in the vanilla and salt and pour the sauce into a heat-safe glass measuring cup to finish cooling to room temperature while you make the cheesecake filling.
To make the Filling:
To a large bowl, add cream cheese, powdered sugar, and vanilla extract. Beat with an electric handheld mixer on high speed until creamy. Add whipping cream and continue beating until soft peaks form.
To assemble the Cheesecakes:
Distribute the filling evenly between all 12 jars, smoothing the filling on top of the crust. Top with the cooled caramel sauce, using about 1 tablespoon of caramel per cheesecake. Refrigerate for at least 3 hours before serving. Serve topped with whipped cream if desired. Enjoy!
Notes
Store cheesecakes covered in the refrigerator for up to 4 days.