Preheat your oven to 325°F (160°C) and line a muffin tin with paper liners. In a medium bowl, mix together graham cracker crumbs with melted butter until well combined. Press the mixture firmly into the bottom of each muffin liner and bake for 5 minutes, until golden and set.

While the crust cools, prepare the creamy filling. In a large mixing bowl, beat softened cream cheese, sugar, and vanilla extract together until smooth and creamy. Gradually add in the eggs, beating on a low speed just until combined after each addition. Pour the mixture over the cooled crusts, filling each liner about three-quarters full.

In a skillet over medium heat, melt butter and add diced apples, brown sugar, and a sprinkle of cinnamon. Sauté the apples for 5-7 minutes, stirring frequently until they become tender and caramelized.

Spoon the caramelized apples generously atop each cheesecake filling, creating a lovely layer of flavor. Drizzle the caramel sauce over the apples. Place the muffin tin in the oven and bake for 18-20 minutes, or until the centers are set and slightly jiggle when moved.

Once the mini caramel apple cheesecake bites are done, let them cool to room temperature in the muffin tin. After cooling, refrigerate the bites for at least 2 hours to firm up the filling. Serve chilled, optionally garnished with whipped cream and an extra drizzle of caramel sauce.