Prepare the graham-cracker crust by combining the finely crushed graham crackers with granulated sugar, then stir in melted unsalted butter until the crumbs hold together when pressed.

Divide the crust among serving cups and press gently into the bottoms to form a compact base; refrigerate while you make the filling.

Beat softened cream cheese until smooth in a mixer, then add powdered sugar, vanilla extract, and a pinch of salt and beat until silky and fully combined.

In a chilled bowl whip cold heavy cream to soft peaks; fold half into the cream cheese to loosen, then fold in the remainder to create a light no-bake cheesecake filling.

Pipe or spoon the cheesecake filling into the prepared cups, filling to about two-thirds full to leave room for the apple topping.

Make the apple compote by melting butter in a skillet, sautéing diced apples until slightly softened, then adding brown sugar, granulated sugar, cinnamon, and nutmeg and cooking until glossy.

Stir in lemon juice and vanilla, then add the cornstarch slurry and cook until the compote thickens and coats the apples; remove from heat and cool slightly.

Spoon the apple compote over the cheesecake layer in each cup, then top with a dollop of whipped topping if desired, a sprinkle of coarse graham cracker crumbs, and a dusting of cinnamon.

Chill the assembled cups for at least 1 hour (ideally 2–4 hours) to let the filling set and the flavors meld; remove from refrigerator 10–15 minutes before serving if you prefer a softer texture.

Store assembled cups covered in the refrigerator up to 48 hours; keep compote separate if you need to store components longer and assemble just before serving.