It is important to heat treat the dry cake mix before adding it to the cream cheese. Add the dry cake mix into a heat-safe medium-size mixing bowl. Microwave the dry cake mix in two 30-second intervals, stirring after each interval. Allow the cake mix to cool completely before mixing it into the cream cheese.
Using a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese and caramel flavoring for 1½ to 2 minutes until completely smooth.
Sprinkle the completely cooled, dry cake mix over the cream cheese mixture just until well incorporated.
Tightly cover the cheesecake dough and chill in the refrigerator for 2 hours.
Line a baking sheet with parchment paper and set it aside.
Use a 1-tablespoon cookie scoop to scoop the cheesecake dough. Roll the scooped dough into a ball and place it onto the prepared baking sheet. Repeat the steps.
Using a heat-safe medium-size mixing bowl, microwave the salted caramel candy melts in 30-second intervals, stirring well after each interval until completely melted and smooth.
Roll the cheesecake bites in the melted candy melts. Place the coated bite onto a fork. Gently tap any excess coating off. You can use a spoon to pour the coating over any bare spots. Use a toothpick to gently push the coated cheesecake bite onto the prepared baking sheet. Allow the cheesecake bites to harden completely before serving.