Preheat your air fryer to 300°F for 5 minutes.

Combine graham cracker crumbs and melted butter until it resembles wet sand.

Distribute 2 tablespoons of the crumb mixture into large muffin liners and press down to form crusts.

Air fry the crusts for 5 minutes until slightly golden.

Blend cream cheese, sour cream, sugar, milk, and vanilla until smooth.

Add eggs one at a time, mixing gently after each addition.

Fill the crusts with the cheesecake mixture, about three-quarters full.

Air fry at 300°F for 20-25 minutes, checking for slight jiggle in the center.

Cool the cheesecakes at room temperature for 30 minutes.

Chill in the refrigerator for at least 4 hours.

Toast chopped pecans in the air fryer at 300°F for 10 minutes.

Combine toasted pecans with butter, brown sugar, corn syrup, and heavy cream in a saucepan; simmer for 1-2 minutes.

Stir the pecans into the caramel sauce and let it cool slightly.

Remove cheesecakes from liners, drizzle with pecan caramel topping, and serve.