Combine 2 cups graham cracker crumbs with 6 tbsp melted butter in a medium bowl, mixing until the texture resembles wet sand. Press firmly into a 9-inch springform pan, creating an even layer across the bottom and slightly up the sides.

In a large mixing bowl, beat 32 oz softened cream cheese with 1 cup powdered sugar and 1 tsp vanilla extract until smooth and creamy. Use an electric mixer on medium speed for approximately 3-4 minutes until all lumps disappear completely.

Whip 1 cup heavy whipping cream in a separate bowl until stiff peaks form, taking about 2-3 minutes with an electric mixer. Gently fold the whipped cream into the cream cheese mixture using a spatula to maintain the airy texture.

Pour the entire cream cheese mixture over the prepared crust, smoothing the top with a spatula. Place the no bake apple cinnamon cheesecake in the refrigerator while you prepare the apple topping.

Peel and dice 4 medium apples, then toss with 1 tbsp lemon juice to prevent oxidation and browning. In a saucepan over medium heat, combine the apples with 2 tbsp brown sugar, 1.5 tsp ground cinnamon, 0.25 tsp nutmeg, and 0.5 tsp salt.

Cook the apple mixture for 10-12 minutes, stirring occasionally, until the apples soften but retain their shape. Mix 2 tbsp cornstarch with 1 tbsp water to create a slurry, then stir into the apple topping during the final 2-3 minutes of cooking.

Allow the apple topping to cool completely for approximately 15-20 minutes before spreading evenly over the chilled cheesecake. Refrigerate the entire dessert for 4 hours minimum or overnight for the best texture and flavor development.