Preheat your oven to 350°F (175°C). Grease a 9 by 13-inch baking dish with butter or nonstick spray.

In a bowl, mix the crushed graham crackers, melted butter, and 1/4 cup granulated sugar until the crumbs are evenly moistened.

Press the crumb mixture firmly into the bottom of the prepared pan to form an even crust. Use the back of a measuring cup for an even surface.

In a large bowl, beat the softened cream cheese and 1 cup granulated sugar with a hand mixer or stand mixer until smooth and creamy, about 2 minutes.

Add the vanilla extract, then add the eggs one at a time, beating briefly after each until incorporated. Scrape down the sides of the bowl as needed.

Gently fold in the diced apples and the ground cinnamon with a spatula so the apples remain in small pieces.

Pour the cheesecake mixture over the crust and spread it evenly with an offset spatula.

Drizzle the caramel sauce over the top in lines or dots, then run a knife lightly through the caramel to create a swirl pattern.

Bake for 30 to 35 minutes, or until the edges are set and the center is slightly jiggly but not liquid. The center will firm up as it cools.

Remove from the oven and let the bars cool on a wire rack. Once at room temperature, refrigerate for at least 3 hours, preferably overnight, before cutting into squares.