1. In a mixing bowl, combine the softened cream cheese, powdered sugar, maple syrup, cayenne pepper, and vanilla extract. Mix until the mixture is smooth and creamy.

2. Fold in the chopped crispy bacon until it is evenly distributed throughout the cheesecake filling.

3. In a separate bowl, mix the graham cracker crumbs and melted unsalted butter until the crumbs are thoroughly coated.

4. Press the graham cracker mixture into the bottom of mini cupcake liners, creating a sturdy crust.

5. Scoop the cheesecake mixture on top of the graham cracker crust, smoothing the tops with a spoon.

6. Chill the cheesecake bites in the refrigerator for at least 2 hours, or until they are set.

7. Just before serving, drizzle the chilled cheesecake bites with the caramel sauce, allowing it to cascade down the sides for a visually stunning presentation.