Preheat the oven to 325°F.
Line a muffin tin with paper liners.
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.
Press about 1 tablespoon of the mixture into the bottom of each muffin liner to form the crust.
In a large mixing bowl, beat the softened cream cheese until smooth.
Add the dulce de leche, vanilla extract, eggs, and salt. Mix until fully combined and creamy.
Pour the cheesecake batter over the crust in each muffin liner, filling them about 3/4 full.
Bake for 18-20 minutes or until the edges are set and the centers are slightly jiggly.
Remove from the oven and allow to cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours to set.
Top with additional dulce de leche or whipped cream before serving if desired.
