Prepare the Graham Cracker Crust by combining the graham cracker crumbs and melted butter until achieving a sandy texture. Firmly pack this mixture into the bottom of individual serving jars.

Make the Cream Cheese Filling by beating softened cream cheese until light and fluffy. Gradually add powdered sugar, butterscotch sauce, and vanilla extract until smooth.

Whip the Heavy Cream in a chilled mixing bowl until stiff peaks form. Be careful not to overwhip.

Combine the Mixtures gently by folding whipped cream into the cream cheese mixture until just combined.

Layer the Cheesecake Filling over the crust in each jar, aiming for a tall layer, leaving some space for toppings.

Add the Whipped Cream Topping by placing a generous dollop of whipped cream on top of each jar.

Drizzle with Butterscotch Sauce artistically over the whipped cream.

Chill the jars in the refrigerator for at least 2 hours to set before serving.