In a small bowl, combine melted butter, graham crackers, vanilla, and sugar to fully combine. Press firmly into the bottom of an 8 or 9 inch springform pan or pie pan. Use a measuring cup to really get it in. Allow to set in the freezer for about 2 hours.
In a medium bowl, using a standing or hand mixer, beat heavy whipping cream on medium until stiff peaks form, about 4-5 minutes. In a separate bowl, beat cream cheese and sugar until creamy. Add in vanilla, sour cream, and confectioners sugar and mix to incorporate. Fold the whipped heavy cream into the cream cheese mixture to fully incorporate.
Pour the mixture into the pie crust and spread evenly. Chill for at least 4-6 hours to allow it to set, ideally overnight for easiest slicing.
In a skillet, melt butter over medium heat. Add in apples and cook, stirring regularly until softened, about 5-6 minutes. Add the corn starch along with brown sugar, cinnamon, and vanilla. Stir to combine and allow the corn starch to dissolve.
Remove apples from heat, stir in caramel sauce, and chill until cooled.
Before serving, pour the chilled apple mixture on top and drizzle with extra caramel if desired. Serve and enjoy!
