In a large mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until everything is evenly incorporated, resembling wet sand.

Transfer the crumb mixture into a greased 9x13 inch baking dish. Press it firmly across the bottom to form a solid crust. Bake in a preheated oven at 325°F (160°C) for about 10 minutes, then let it cool slightly.

In another bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the vanilla extract and eggs one at a time, continuing to mix until fully incorporated.

Gently fold in the chopped apples, making sure they’re well distributed throughout the cheesecake mixture.

Pour the cheesecake mixture over the cooled crust, spreading it out evenly. Top with caramel sauce and a sprinkle of cinnamon.

Return the dish to the oven and bake for 25-30 minutes until the edges are slightly firm but the center still has a slight jiggle.

Allow to cool completely, then refrigerate for at least 2 hours before slicing into bars.