Line a standard cupcake pan with paper liners and preheat the oven to 325°F.

In a bowl, mix graham cracker crumbs with cinnamon, sugar, and melted butter. Press about 2 tablespoons of the mixture into the bottom of each paper liner and refrigerate.

For the crumb topping, combine all-purpose flour, light brown sugar, quick-cooking oats, cinnamon, nutmeg, and melted butter. Stir until coarse crumbs form, then refrigerate.

In a separate bowl, beat softened cream cheese with sugar, vanilla, and flour. Add the egg and mix until just combined. Spoon the filling over the crusts, filling about 2/3 of each paper cup.

Toss chopped apples with lemon juice, light brown sugar, cornstarch, cinnamon, and nutmeg. Spoon the apple mixture over the cheesecake filling, filling the cups almost to the top. Gently press down on the apples.

Sprinkle the cinnamon oat crumbs generously on top of each cupcake.

Bake for about 28-30 minutes.

Allow the cupcakes to cool in the pan for 30 minutes, then refrigerate.

Before serving, drizzle with caramel sauce.