Preheat the oven to 350°F (175°C). In a medium bowl, combine crushed graham crackers, melted butter, and sugar until it resembles wet sand. Press firmly into the bottom of a 9-inch springform pan.

Bake the crust for about 8–10 minutes until lightly golden. Remove and allow to cool completely.

In a large mixing bowl, beat the softened cream cheese with sugar until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture until well incorporated.

Pour the cheesecake filling into the cooled crust and smooth the top. Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set.

While chilling, slice apples thinly, sprinkle with cinnamon, and toss to coat. Keep covered in the fridge.

Once set, release the springform pan and top with cinnamon-coated apple slices. Drizzle with caramel sauce if desired.