Preheat the oven to 325°F (160°C).

Combine graham cracker crumbs and melted butter in a bowl.

Press the graham cracker mixture firmly into the bottom of a muffin tin.

In a mixing bowl, beat the softened cream cheese until smooth.

Add granulated sugar and vanilla extract to the cream cheese, mixing until well combined.

Add eggs, one at a time, blending well after each addition.

Divide the cheesecake filling evenly over the crusts in the muffin tin.

Bake in the preheated oven for 20-25 minutes, until set around the edges.

Let the cheesecakes cool at room temperature before refrigerating for at least 2 hours.

While the cheesecakes cool, prepare the apple topping by sautéing diced apples with lemon juice, brown sugar, cinnamon, and a pinch of salt.

Once the cheesecakes are fully chilled, spoon the apple topping generously over each one before serving.