Combine graham cracker, butter and sugar in a small bowl. Texture should be similar to wet sand. Divide crust into 2 large jars or 4 small jars. Place in the refrigerator to set while you are working on the filling.
Heat butter in a saute pan until melted. Add in apples, sugar and cinnamon. Sauté until tender about 4-5 minutes. Stir in caramel sauce. Allow mixture to cool and set aside.
For the cheesecake filling start by beating heavy cream in a stand mixer with the whisk attachment until it forms soft peaks. Take out of the mixing bowl and set aside.
Add cream cheese, sugar and vanilla to the same mixing bowl with the whisk attachment. Whisk until mixture is smooth and not lumpy.
Fold in the whipped cream by hand into the cream cheese mixture.
Place it back on the stand mixer and whisk until combined and lump free.
Pipe or spoon cheesecake filling along with the sautéed apples into jars. (I like to do a layer of apples in between) Place in the refrigerator for 1-2 hours to set.
Before serving top with whipped cream, snickers bites and chocolate drizzle, if desired.