Chill a mixing bowl for about 10 minutes. Add 1 cup heavy whipping cream and beat until it starts to thicken. Slowly add 1/2 cup powdered sugar and continue beating until stiff peaks form.

Beat the softened cream cheese, brown sugar, and vanilla until smooth and creamy. Gently fold in the whipped cream. Transfer the filling to a piping bag or zip-top bag and refrigerate for at least 1 hour.

Toss the diced apples with lemon juice, brown sugar, flour, cinnamon, and maple syrup. Add them to a saucepan with 2 tablespoons water and cook over medium heat for 15–20 minutes, stirring occasionally, until soft. Let cool completely.

Mix the graham cracker crumbs with the melted butter until well combined.

Beat the remaining heavy whipping cream until it starts to thicken. Slowly add the powdered sugar, maple syrup, and cinnamon and continue beating until stiff peaks form.

Press about 2 tablespoons of the graham cracker mixture into the bottom of each jar. Pipe in the cheesecake filling, drizzle with salted caramel sauce if using, and spoon the cinnamon apples on top.

Pipe the maple cinnamon whipped cream on top and sprinkle with extra graham cracker crumbs or cinnamon. Refrigerate until ready to serve.