Melt the butter in a small skillet over medium heat. Add the apples, brown sugar, cinnamon, and lemon juice, then cook until the fruit is tender but not mushy.
Transfer the cooked apples to a plate and spread them out so they cool quickly. The topping must be completely cool before the cups are assembled.
Mix the graham cracker crumbs with melted butter until the texture resembles damp sand. Divide the mixture among six small glasses and press it down lightly.
Beat the cream cheese, powdered sugar, and vanilla until smooth. Fold in the whipped topping carefully so the filling remains light.
Spoon or pipe the cheesecake mixture over the crumb bases. Add the cooled apples, then drizzle caramel sauce across each portion.
Refrigerate the cups for at least 1 hour before serving. Keep them chilled until needed so the layers remain firm and neat.
