Combine graham cracker crumbs, sugar, and melted butter until evenly moistened.
Divide the crumb mixture among 8 dessert cups and press lightly into the bottoms.
Beat cream cheese, powdered sugar, and vanilla until smooth.
Whip the heavy cream until stiff peaks form.
Fold the whipped cream into the cream cheese mixture until light and fluffy.
Spoon or pipe the cheesecake filling over the crust layer in each cup.
Melt butter in a skillet over medium heat.
Add diced apples, brown sugar, cinnamon, nutmeg, and salt and cook for 8–10 minutes until apples are tender.
Let the apple mixture cool slightly.
Spoon the cinnamon apples over the cheesecake filling in each cup.
Refrigerate for at least 1 hour before serving.
Top with whipped cream and a sprinkle of cinnamon if desired.
