In a large mixing bowl, beat softened cream cheese until smooth, then add powdered sugar and vanilla extract. Mix until fluffy.

Gently fold in thawed whipped topping until combined.

In another bowl, mix apple pie filling with ground cinnamon. Set aside a few spoonfuls for decoration.

Spread a thin layer of cream cheese mixture in a 9 by 13 inch dish. Layer with graham crackers.

Add 1/3 of the cream cheese mixture, then half the apple filling. Spread evenly.

Layer more graham crackers, then the remaining cream cheese mixture, followed by the rest of the apple filling.

Top with final layer of graham crackers and spread remaining cream cheese mixture.

Cover with plastic wrap and chill in the refrigerator for at least 6 hours.

After chilling, remove and top with reserved apple filling and drizzle with caramel sauce. Garnish with crushed graham crackers.

Cut into 12 portions and serve cold.