Whip the 3/4 cup of heavy cream until it forms stiff peaks. Place in the fridge until ready.
In a large mixing bowl, add in the cream cheese. Mix on medium until smooth and well mixed. This will help avoid large pieces of cream cheese.
Add in the ground cinnamon, brown sugar and vanilla extract. Mix until well incorporated.
Carefully fold in a little more than 1/2 cup of the whipped cream. The remaining whipped cream will be used to top the parfaits.
Place the filling in a large storage bag or disposable piping bag. Snip a corner and start piping the filling into the bottom of your parfait cup. My cups were about 5 inches tall.
Spoon in a nice amount of caramel apple pie filling.
Repeat with cheesecake and apple pie filling.
Place the remaining whipped cream into a piping bag with a 1M tip. Pipe a nice swirl on top of each parfait.
Sprinkle a little cinnamon on top of the whipped cream and serve immediately.