Step 1: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Step 2: Prepare the Crust: In a small bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined. Press about 1 tablespoon of the mixture evenly into the bottom of each lined muffin cup. Bake for 5 minutes. Remove from oven and set aside.
Step 3: Prepare the Pecan Topping: In another small bowl, combine chopped pecans, brown sugar, melted butter, corn syrup, vanilla extract, and salt. Mix well and set aside.
Step 4: Prepare the Cheesecake Filling: In a large bowl, using an electric mixer, beat the softened cream cheese and granulated sugar until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
Step 5: Add the egg and vanilla extract to the cream cheese mixture. Beat on low speed until just combined. Do not overmix.
Step 6: Fill the muffin cups: Spoon about 2-3 tablespoons of the cheesecake filling over each crust. Smooth the tops gently with the back of a spoon.
Step 7: Add Pecan Topping: Spoon about 1-2 teaspoons of the pecan topping mixture evenly over the top of each cheesecake filling.
Step 8: Bake: Return the muffin tin to the oven and bake for 20-25 minutes, or until the edges are set and the centers have a slight jiggle. The pecan topping should be bubbly and lightly browned.
Step 9: Cool & Chill: Remove from oven and let cool completely in the muffin tin on a wire rack. Once at room temperature, transfer the muffin tin to the refrigerator and chill for at least 4 hours, or preferably overnight, before serving. Carefully remove cheesecakes from liners before serving.