COMBINE graham crumbs, sugar and butter; press onto bottoms of 4 (9-inch) springform pans (or onto bottom of 1 springform pan for trial recipe).
BAKE in 325ºF standard oven 10 min.; cool.
POUR each cheesecake batter into a separate bowl; stir until creamy. Gently stir 1-1/2 cups popcorn mix into batter in each bowl; pour over crust. Bake as directed. Run knife around rim of each pan to loosen cake. Refrigerate cheesecakes several hours or until chilled. Remove rim. Cut each cheesecake into 12 slices.
FOR each serving: Top each serving with 2 Tbsp. whipped topping. Drizzle with 1 Tbsp. caramel topping; garnish with 2 Tbsp. popcorn mix.