Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper.

In a small bowl, mix granulated sugar and ground cinnamon.

Brush both sides of each tortilla with melted butter, then sprinkle both sides with the cinnamon sugar mixture.

Drape the tortillas over two bars of the oven rack to form a taco shape. Bake for 8-10 minutes, or until the tortillas are golden brown and crispy. Carefully remove from the oven and let them cool completely.

In a mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, and beat until creamy and well combined.

Spoon the cream cheese mixture into a piping bag or a plastic bag with the corner snipped off.

Pipe the cheesecake filling into each taco shell, filling them about halfway.

Spoon apple pie filling over the cheesecake layer in each taco.

Drizzle with caramel sauce and top with whipped cream, if desired. Sprinkle with additional cinnamon sugar for extra flavor.

Prep Time: 20 minutes