Prepare the caramel first to allow time for it to cool before topping the cheesecakes. Add the sugar to a heavy saucepan over low heat without stirring. All the sugar crystals should dissolve and the mixture should be amber in color.

Gradually add the cubes of softened butter, mixing briskly between each addition to prevent the mixture from seizing. The butter will bubble and sputter but keep whisking until it is incorporated. Then, slowly pour the warm heavy cream into the pot while whisking constantly to prevent seizing. Boil for 30 seconds while whisking briskly.

Remove from the heat and whisk in the salt and vanilla until incorporated. Immediately pour the caramel sauce into a heat-safe container to stop the cooking process. Let cool to room temperature before topping the cheesecakes.

Stir together the graham crumbs, white sugar, 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 a large bowl, add cream cheese, powdered sugar, and vanilla extract. Beat with an electric handheld mixer on high speed until creamy. Add heavy whipping cream and continue beating until fluffy, soft peaks form.

Distribute the filling evenly between all 12 jars, smoothing the filling on top of the crust. Top with the cooled caramel sauce, using a generous tablespoon worth of caramel per cheesecake. Refrigerate for at least 2 hours before serving. Serve topped with whipped cream if desired. Enjoy!