COMBINE PHILADELPHIA Cream Cheese and sugar in a large bowl until smooth, fold in COOL WHIP Whipped Topping.
CRUSH graham crackers. Melt butter and stir into graham cracker crumbs until combined.
ADD a heaping teaspoon of graham cracker crumbs to the bottom of 15 (4-oz.) wine goblets, pat down with Tart Shaper or back of spoon.
ADD Cheesecake mixture to a re-sealable bag and squeeze into the container.
PLACE in refrigerator at least 3 hours to chill.
BEFORE serving, unwrap caramels and place in small saucepan. Add water and stir until caramels are completely melted and smooth. Pour caramel into a plastic squeeze bottle. You can also spoon it on if you like.
CHOP pecans. Drizzle cheesecake with caramel sauce and sprinkle with pecans.
STORE leftovers in refrigerator.