Start by lining a muffin pan with paper cupcake liners or greasing it lightly with cooking spray. Set this aside while you prep your crust.

In a small bowl, mix the graham cracker crumbs and sugar. Pour in the melted butter and stir until the mixture resembles wet sand.

Scoop a spoonful of the crumb mixture into each muffin liner, pressing it down firmly to create an even layer. Refrigerate the crusts while you prepare the filling.

Chop the apple pie filling into smaller pieces using a knife (this makes it easier to layer later). Stir in the caramel sauce and ground cinnamon until everything is well combined.

Next, in a large mixing bowl, beat the cream cheese with an electric mixer until it’s smooth and fluffy. Add in the sugar and vanilla extract, mixing until fully incorporated.

Remove the muffin pan from the fridge. Add a small layer of the apple mixture over each graham cracker crust. Then, spoon the cream cheese mixture on top, filling each cup about ¾ full. Smooth the tops with the back of a spoon.

Cover the muffin pan with plastic wrap and refrigerate for at least 3 hours, or until the cheesecakes are fully set. This chilling time allows the flavors to meld and ensures the perfect creamy texture.