Preheat oven to 350°F. Lightly grease a mini cheesecake pan.

In a food processor, process graham crackers until only fine crumbs remain. Add sugar, cinnamon and melted butter. Mix until combined. Using a small cookie scoop, add one scoop of graham crumb mixture to each cheesecake pan cavity. Press down to create a flat and even layer. Bake for 5 minutes.

In a large bowl or stand mixer, beat cream cheese with brown sugar. Mix in remaining ingredients until just combined and no longer lumpy. Add one heaping medium cookie scoop of batter to each cavity. Set aside.

Prepare topping. Peel, core and chop apples into 1/4-inch pieces. Toss with remaining ingredients in a medium bowl. To each uncooked cheesecake, add 1 Tbsp apple mixture, gently pressing into the top of batter to create and even layer. Bake for 18-20 minutes or until just set.

Cool at room temperature in pan for 1-2 hours. Chill in pan until completely cooled, several hours or overnight.

When cheesecakes are completely cooled, carefully remove from pan. Remove bottom disc from the crust of each cheesecake.

Prepare whipped cream. In a small bowl, beat heavy cream until soft peaks form. Add brown sugar and vanilla. Continue mixing until stiff peaks form. Pipe or dollop onto each cheesecake prior to serving. Sprinkle lightly with a dusting of cinnamon.

Store cheesecakes in the refrigerator.