Preheat your oven to 350°F (175°C) and line a 9×9-inch baking dish with parchment paper for easy lifting.
In a bowl, mix together the crushed graham crackers, granulated sugar, and melted butter. Press this mixture evenly and compactly into the prepared baking dish.
In another bowl, beat the softened cream cheese and granulated sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Pour the cheesecake filling over the crust, spreading it out evenly. Bake for 25-30 minutes or until the edges are set and the center slightly jiggles.
Allow the cheesecake to cool to room temperature. Once cooled, pour the caramel sauce over the top. Place it in the fridge for at least 2 hours, or until fully set.
Right before serving, you may sprinkle a pinch of sea salt over the caramel for an extra touch of flavor.
These cheesecake bars are perfect for gatherings and can be cut into squares for easy serving.
Store any leftovers in the refrigerator for up to a week.
Feel free to personalize the caramel topping with your favorite nuts or chocolate drizzle.