Prepare the Crust:

1. In a bowl, mix graham cracker crumbs, melted butter, and sugar.
2. Divide evenly among mini cheesecake molds or a lined muffin tin.
3. Press firmly and chill in the refrigerator while preparing the filling.

Make the Filling:

1. In a mixing bowl, beat the softened cream cheese until smooth.
2. Add dulce de leche, powdered sugar, and vanilla extract. Beat until fully combined.
3. In a separate bowl, whip the heavy cream until stiff peaks form.
4. Gently fold the whipped cream into the cheesecake mixture.

Assemble the Cheesecakes:

1. Spoon or pipe the filling over the chilled crusts, smoothing the tops.
2. Refrigerate for at least 3 hours, or until firm.

Add Toppings & Serve:

1. Drizzle with extra dulce de leche before serving.
2. Top with whipped cream, chocolate shavings, or a sprinkle of sea salt if desired.