Preheat your oven to 325°F (160°C). In a medium bowl, mix the graham cracker crumbs with melted butter until well combined. Line a muffin tin with paper liners, and evenly press the crust mixture into each liner. Bake for 5 minutes, then remove from the oven and allow them to cool completely.

In a large mixing bowl, beat the softened cream cheese with sugar and vanilla extract until smooth and creamy. Next, add the eggs one at a time, mixing well after each addition. Fill each cooled crust about two-thirds full with the cheesecake mixture.

To make the topping, heat a saucepan over medium heat and add the diced apples, brown sugar, butter, and cinnamon. Sauté for about 5-7 minutes until the apples are tender and caramelized. Let cool slightly before topping your cheesecake bites.

Spoon the caramelized apple mixture generously over the cheesecake batter in each crust. Drizzle caramel sauce on top. Bake for 18-20 minutes, or until the centers are set but still slightly jiggly. Allow to cool to room temperature.

Refrigerate for at least 2 hours to allow flavors to meld. Top with a dollop of whipped cream and a drizzle of caramel before serving.