Combine graham cracker crumbs with melted butter and salt, then press firmly into a 9-inch springform pan. Chill the base for 10 minutes while you prepare the filling to ensure it sets properly and stays intact during assembly.

Beat softened cream cheese and powdered sugar together until completely smooth and fluffy, about 3-4 minutes on medium speed. Scrape down the bowl between beats to eliminate any lumps that would compromise your no bake apple cheesecake texture.

Add vanilla extract and fold in whipped heavy cream gently using a rubber spatula with careful strokes. Don't overmix this step because the filling should stay light and airy rather than becoming dense.

Pour the creamy mixture over your chilled crust and spread evenly with an offset spatula. Refrigerate for 2 hours minimum until the filling firms up enough to support the apple topping without slumping.

While waiting, prepare the apple cinnamon topping by tossing diced apples with lemon juice, brown sugar, cinnamon, nutmeg, and cornstarch in a saucepan. Cook over medium heat for 8-10 minutes, stirring occasionally, until apples soften and the sauce thickens into a jammy consistency.

Remove the apple mixture from heat and let it cool completely to room temperature before spreading over the cheesecake layer. Drizzle caramel sauce over top and return to the refrigerator for at least 2 more hours before serving.

Run a warm knife around the edges before releasing the springform pan to prevent cracking and ensure clean presentation for your guests.