Preheat oven to 325 degrees Fahrenheit and line a muffin tin with paper liners.
Combine crushed graham crackers, 2 tablespoons of sugar, and melted butter until it resembles wet sand.
Press 1 tablespoon of the crust mixture into each muffin cup and bake for 5 minutes.
Beat cream cheese and remaining sugar until smooth.
Add eggs one at a time, mixing on low speed until incorporated.
Stir in vanilla extract and pour batter into the prepared muffin liners.
Bake for 18 minutes until edges are set but centers are slightly jiggly.
Prepare topping by sautéing diced apples with remaining cinnamon until softened.
Spoon apple topping over baked cheesecakes once cooled and chill in the refrigerator before serving.