Line a 12-cup muffin pan with paper or silicone liners.
Combine the graham cracker crumbs, sugar, cinnamon, and salt in a bowl. Stir in the melted butter until the crumbs are evenly moistened
Divide the crust mixture between the 12 liners. Press the crumbs firmly into the bottoms, then refrigerate while preparing the filling.
Melt the butter in a small saucepan over medium heat. Add the diced apples, brown sugar, cinnamon, nutmeg, and lemon juice
Cook the apples for 4 to 6 minutes, stirring occasionally, until tender but still holding their shape.
Mix the cornstarch and water in a small bowl. Stir the mixture into the apples and cook for about 1 minute, until the juices thicken. Remove from the heat and cool completely
Beat the softened cream cheese until smooth. Add the sugar, vanilla, and cinnamon, then mix until creamy and free of lumps.
In a separate bowl, whip the cold heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture in several additions. Avoid overmixing so the filling stays light and fluffy.
Spoon the cheesecake filling evenly over the chilled crusts.
Once the apple topping has cooled completely, spoon it over each cheesecake.
Refrigerate for at least 4 hours, or preferably overnight, until the cheesecakes are firm.
Add whipped cream, caramel sauce, chopped nuts, or a light sprinkle of cinnamon just before serving
