Mix graham cracker crumbs, butter and sugar until well blended; press onto bottoms of 10 paper-lined muffin cups. Spoon ½ cup caramel spread evenly over crusts; sprinkle with ⅓ cup nuts.
Beat cream cheese and marshmallow creme in small bowl with mixer until well blended. Add 2 tablespoons of the remaining caramel spread; mix well. Spoon into muffin cups; top with marshmallows.
Drizzle with chocolate syrup and remaining caramel spread; sprinkle with remaining nuts. Refrigerate 3 hours.