In a large mixing bowl, beat softened cream cheese with an electric mixer until smooth and creamy. Gradually add powdered sugar and vanilla extract, mixing until combined.

Gently fold in thawed whipped topping or heavy cream until no white streaks remain.

Transfer the mixture to a serving dish, spreading it evenly and covering with plastic wrap. Refrigerate for 1-2 hours.

Wash and dice apples into ¼ to ½ inch cubes and toss with lemon juice in a bowl.

Heat caramel sauce in a microwave-safe bowl for 30-40 seconds until pourable. Stir halfway through.

Spread the cheesecake base in the serving dish, top with diced apples, and drizzle with warmed caramel.

Sprinkle with toasted pecans if desired, and serve with various dippers like graham crackers.