In a mixing bowl, combine graham cracker crumbs, melted unsalted butter, and sugar until the mixture resembles wet sand. Press the crust mixture firmly into the bottoms of mini cheesecake cups or a lined muffin tin. Chill in the refrigerator for about 15 minutes to allow the crust to set.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add powdered sugar and vanilla extract, mixing until fully incorporated. Gently fold in whipped topping until well-combined but still light and airy.

Once the crusts are set, spoon the cheesecake filling into each crust, smoothing the tops with a spatula. Cover the mini cheesecakes with plastic wrap and refrigerate for at least 2 hours until fully set.

After chilling, drizzle caramel sauce and chocolate sauce over each mini cheesecake, then sprinkle with chopped pecans. Serve cold and enjoy!