Place cream cheese in a mixing bowl and using an electric mixer, whip cream cheese until smooth and fluffy for about 1 minute. Stir in caramel ice cream topping. Break graham cracker pie crust into pieces and place pieces in a ziploc bag, then seal bag and using a rolling pin crush graham cracker crust pieces until finely broken . Serve with apple slices. Dip apple slices into caramel cheesecake dip then into broken graham cracker crust. Store cheesecake dip in refrigerator up to one week.
