Preheat the oven to 325°F (163°C).
Prepare the crust by mixing graham cracker crumbs, sugar, and melted butter.
Press the mixture into the bottoms of a muffin tin lined with paper liners.
Bake the crust for 8-10 minutes until lightly golden.
While the crust cools, prepare the filling by beating the cream cheese until smooth.
Add brown sugar and sugar to the cream cheese and mix until combined.
Beat in the eggs one at a time, then add vanilla extract.
Fold in the diced apples and cinnamon gently into the mixture.
Spoon the cheesecake filling over the baked crusts, filling each cup to about 3/4 full.
Bake for 20-25 minutes or until the centers are set but slightly jiggly.
Remove from the oven and let cool at room temperature for an hour.
While they cool, prepare the crisp topping by combining oats, flour, and cubed cold butter.
Sprinkle the oat mixture over the cooled cheesecakes.
Drizzle caramel sauce over the tops and finish cooling in the fridge for at least two hours.
Serve chilled, garnished with additional caramel if desired.
