Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners for easy removal.

In a medium bowl, combine the crushed graham crackers, sugar, and melted butter for the crust. Mix until combined, then evenly distribute the mixture into each muffin cup, pressing it down firmly.

In a large mixing bowl, beat together the softened cream cheese and sugar until smooth. Add the vanilla extract and then incorporate the eggs, mixing until fully combined.

In another bowl, toss the chopped apples with cinnamon and brown sugar until well coated.

Pour a generous amount of cheesecake batter over the crust in the muffin tins.

Add a layer of the apple mixture on top of the cheesecake batter.

Finish with a sprinkle of the crisp topping made from oats, flour, and softened butter.

Bake for about 20-25 minutes, or until the tops are golden and a toothpick inserted comes out clean.

Allow them to cool in the tin before transferring them to a wire rack to cool completely.

Chill in the refrigerator for at least one hour before serving.