Preheat your oven to 350°F (175°C) if you prefer a lightly toasted crust. In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press this crumb mixture firmly into a lined 9x9-inch baking dish. Bake for 8-10 minutes until lightly golden, then allow it to cool completely.

While the crust cools, beat the softened cream cheese until smooth using an electric mixer. Gradually sift in the powdered sugar and continue mixing until well combined. Add vanilla extract and apple pie filling, folding gently until evenly distributed.

Once your filling is ready and the crust has cooled, pour the cheesecake mixture over the crust. Use a spatula to spread the filling evenly. Tap the baking dish gently to remove any air bubbles.

Cover the dessert with plastic wrap and place it in the refrigerator for at least 4 hours to allow the flavors to meld and the filling to set properly.

Once set, remove the bars from the fridge and drizzle caramel sauce over the top. Sprinkle chopped nuts and cinnamon across the caramel for extra crunch.

Using a sharp knife, cut the chilled bars into squares or rectangles. Serve them on a platter, adding an additional drizzle of caramel if desired.