Preheat your oven to 325°F (163°C) and line a baking pan with parchment paper.

In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press evenly into the bottom of the pan and bake for 10 minutes until golden brown.

In a large mixing bowl, beat together cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

In a separate bowl, toss diced apples with cinnamon and nutmeg, then fold into the cheesecake filling.

Pour the apple cheesecake mixture over the cooled graham cracker crust and smooth the top with a spatula.

Bake for 30-35 minutes until slightly jiggly in the center.

Let the bars cool at room temperature for 1 hour, then drizzle with caramel sauce and refrigerate for at least 4 hours.

Lift the bars out using the parchment paper and cut into squares or rectangles before serving.