Open the Rice Krispies Treats and place them in one layer on the bottom of a 9x9 butter greased dish. Set aside.
In a medium size pot add the JET-PUFFED Miniature Marshmallows and the 3 tablespoons heavy cream. Cook over low heat while stirring until the marshmallows are melted, approximately 3-4 minutes. Remove from heat and allow to cool for 2-3 minutes.
Place the room temperature cream cheese into a mixing bowl and using the paddle attachment beat until creamy. Add in the cooled melted marshmallow mixture and mix on low speed until combined. Fold in the whipped cream.
Spoon the cheesecake mixture on top of the Rice Krispies Treats in the baking dish, smooth the top with a butter knife. Place into the refrigerator to set for at least 3 hours.
Add the sugar into a small sized sauce pan. Cook over low heat until the sugar is fully melted. Stir occasionally to ensure all sugar is melted and there are no longer any clumps. Once melted and a light golden color allow to cook over low heat for an additional 5 minutes while periodically swirling the pan instead of stirring, the melted sugar will turn a dark golden color.
Remove from heat and pour in the heavy cream. This will cause the melted sugar to crust over and harden. Return to low heat and stir while cooking just until the hardened sugar is all dissolved and you have a dark golden syrup. Add the butter and stir just until melted. Remove from heat and allow to cool slightly for 1-2 minutes.
Carefully pour the warm caramel sauce into a plastic squeeze bottle with a fine tip (condiment bottle).
Drizzle the cheesecake Rice Krispies Treats with the caramel sauce while warm. If the caramel cools reheat in the microwave gently for 20-30 seconds until warm.
Top the caramel cheesecake Rice Krispies Treats with the crushed up M&Ms and serve immediately. Enjoy!
To store place in a covered container and store in the refrigerator for up to 3 days.
Prep Time includes time needed to chill in the refrigerator.