Preheat your oven to 325°F. Combine graham cracker crumbs, melted butter, and sugar in a bowl until it resembles wet sand. Press into the bottom of a greased 9x13-inch baking dish.

In a large mixing bowl, beat softened cream cheese until smooth. Gradually add sugar and vanilla extract, mixing until well combined. Add eggs one at a time, mixing just until incorporated.

Toss peeled and diced apples with ground cinnamon, then fold into the cream cheese filling.

Pour the cheesecake and apple mixture over the prepared crust. Drizzle caramel sauce over the top and swirl with a knife.

Bake for 35-40 minutes until the center is set and edges are lightly golden. Let cool at room temperature for 1 hour, then refrigerate for at least 2 hours before slicing.