Caramel Apple Mini Cheesecakes

Preheat the oven to 350°F. Place liners in a muffin pan or grease with cooking spray. Set aside.
In a small mixing bowl, combine the graham cracker crumbs and sugar for the crust. Pour in butter and mix well.
Press a spoonful of the crumbs into the bottom of each muffin liner. Bake for 5 minutes and set aside. Turn the oven down to 300°F after baking.

In a medium mixing bowl, chop the apple pie filling into finer pieces using a knife. Add in cinnamon and caramel sauce, and mix until combined. Set aside.
In a stand mixer or large mixing bowl with electric beaters, cream the cream cheese until smooth and fluffy. Add in vanilla, sugar, and eggs (one at a time) and beat until combined.
Once the graham cracker crusts are finished baking, add a layer of apple pie filling to each cup. Then fill to about ¾ full with the cream cheese mixture.
Bake in the oven at 300°F degrees for 20-25 minutes. Let cool to room temperature then chill in the refrigerator for three hours before serving.