Preheat oven to 325°F (163°C) for baking.

In a bowl, mix graham cracker crumbs, sugar, and cinnamon with melted butter. Press into the bottom of muffin tins.

In another bowl, toss chopped apples with lemon juice, brown sugar, cinnamon, nutmeg, and cornstarch until evenly coated. Set aside.

In a large bowl, beat softened cream cheese with sugar, vanilla, flour, and egg until smooth and creamy.

Layer a spoonful of cheesecake mixture over the crust, add prepared apple filling, and sprinkle crumb topping.

Bake for about 20-25 minutes until edges are set. Allow to cool.

Cool completely, then refrigerate for at least 1 hour before serving. Drizzle with caramel sauce if desired.