Preheat your oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, ground cinnamon, and melted butter. Mix until the texture resembles wet sand. Press this mixture firmly into the bottom of cupcake liners placed in a muffin tin, ensuring an even layer. Chill the crust in the refrigerator for 10 minutes to set.

In a mixing bowl, beat cream cheese with granulated sugar until creamy and smooth, about 2-3 minutes. Add in vanilla extract, all-purpose flour, and an egg, mixing gently just until combined.

Wash and dice the Golden Delicious apples into small pieces. In a separate bowl, toss the diced apples with lemon juice, cornstarch, brown sugar, ground cinnamon, and nutmeg. Allow the apples to sit briefly to absorb the flavors.

Spoon the cheesecake filling into each chilled crust, filling them about two-thirds full. Spoon the apple mixture over the cheesecake layer, distributing it evenly on top. Press down lightly to ensure the apples are packed well.

Mix rolled oats, flour, brown sugar, and melted butter until crumbly. Generously sprinkle the streusel mixture over the apples in each mini cheesecake, ensuring none are left uncovered.

Place the muffin tin in the preheated oven and bake for 28-30 minutes. The cheesecakes are ready when the edges are set, and the centers still jiggle slightly.

After baking, allow the cheesecakes to cool in the pan for 30 minutes. Transfer them to the refrigerator and chill for at least 2 hours.

Garnish your cheesecakes with a drizzle of warm caramel sauce and a dollop of whipped cream. Serve chilled for a delightful treat.