Prepare the Crust: Preheat your oven to 350˚F (175˚C). Line a 24-count muffin tin with cupcake liners to prevent the cheesecakes from sticking. In a mixing bowl, combine 1 1/2 cups crushed graham crackers, 6 tablespoons melted unsalted butter, and 1/2 teaspoon ground cinnamon. Stir until the mixture resembles wet sand. Press approximately 1 tablespoon of this mixture into the bottom of each cupcake liner to create a firm base.

Make the Cheesecake Filling: In a large mixing bowl, beat together 16 oz softened cream cheese and 3 large eggs on high speed until smooth and creamy. Gradually add in 14 oz sweetened condensed milk, mixing on low until combined. Ensure there are no lumps for a silky texture.

Fill and Bake: Carefully pour the cheesecake filling into the prepared crusts, filling each liner about 3/4 full. Place in the preheated oven and bake for 15 minutes, or until the cheesecakes are set with a slight jiggle in the center. Avoid overbaking to prevent cracking.

Cool and Add Caramel: Once baked, remove the cheesecakes from the oven and allow them to cool at room temperature for about 30 minutes. Then, spoon 1 cup caramel topping generously onto each cooled cheesecake. Afterward, refrigerate for at least 2 hours to set.

Prepare Whipped Cream: In a mixing bowl, combine 1 cup cold heavy cream, 1 tablespoon sugar, and 1/2 teaspoon vanilla essence. Use a hand mixer to whip until fluffy, reaching soft peaks.

Garnish and Serve: After the cheesecakes have chilled, carefully remove them from the linings. Top each cheesecake with a dollop of whipped cream and, if desired, a dusting of 1/4 teaspoon ground cinnamon for an extra touch of flavor. Serve immediately and savor the delightful experience!