Preheat oven to 350°F (180°C) and grease a 9x13-baking pan with baking spray.
Combine the graham cracker crumbs, melted butter, and sugar with a rubber spatula. Press mixture into the bottom of the pan. The crust should be tight and compact, I like to use the bottom of a measuring cup to press the mixture into the pan.
Pre-bake the crust for 8 minutes.
While the crust is baking make the cheesecake layer: In the bowl of a stand mixer fitted with the paddle attachment beat cream cheese, sugar, and vanilla until smooth, about 1 minute.
Add eggs and beat on low speed until just combined. Spread over the slightly cooled crust.
In another bowl, combine apples, brown sugar, cinnamon, and nutmeg. Toss until all the apple pieces are evenly coated. Spread over the cheesecake mixture.
For the streusel topping: In the bowl of a stand mixer fitted with the paddle attachment beat the flour, sugar, cubed butter, and cinnamon together until you have a crumbly mixture, about 2-3 minutes. Distribute streusel evenly over apples. The streusel should look like in the picture above.
Bake for 30-35 minutes or until filling is set. Drizzle with salted caramel sauce and let cool in pan on a wire rack for 1 hour. Then transfer pan to the fridge and cool for at least 3 hours. Cut into bars.