To prepare crust, in a small bowl, combine graham cracker crumbs, cinnamon, and melted butter. Stir until thoroughly combined. Set aside.
To make the cheesecake batter, in a large bowl, combine the cream cheese, heavy cream, white sugar, vanilla extract, and apple pie spice. Using an electric hand mixer or stand mixer with fitted paddle attached, beat mixture until smooth and creamy, about 3-4 minutes. Set aside.
To make the apple topping, in a large skillet, melt butter over medium heat. Add diced apples, brown sugar, and cinnamon. Stir to combine and sauté apples until tender, about 5-7 minutes.
To assemble cheesecake in mini mason jars: spoon about 4 tablespoons of graham cracker crumbs onto the bottom of 4 mason jars. Lightly press down with a spoon. Add about 1/4 cup of cheesecake batter on top of graham cracker crumbs, followed by roughly 3 tablespoons of sautéed apples. Repeat with another layer of cheesecake and apples, if desired. Refrigerate until firm, at least 30 minutes, or until ready to serve.
To assemble cheesecake in pie form: spread graham cracker crumbs onto the bottom of a 9 inch springform pan and lightly press down. Add cheesecake filling and spread in an even layer, followed by sautéed apples. Refrigerate until firm, at least 30 minutes, or until ready to serve.