Preheat oven to 400 degrees F.

In food processor, add graham crackers and pulse until fine crumbs form.

Melt butter and set aside in medium bowl.

In medium bowl, mix graham crackers crumbs with cinnamon.

Dip each tortilla into melted butter, so it covers both sides of tortilla. Next add them to graham cracker and cinnamon mixture, coating each tortilla with thick layer of mixture.

Take muffin pan and flip it upside-down. Place each coated tortilla between the muffin cups to hold taco shape while they bake.

Bake tortillas for 8 to 10 minutes until golden brown. Remove and let cool

In large saucepan add apples, butter, cinnamon, nutmeg, maple syrup and lemon juice. Cook over medium heat for 5 minutes until apples are tender.

In small bowl, mix tapioca starch with water until tapioca starch is well incorporated.

Add mixture to cooked apples and continue stirring until liquid becomes thicker and apples are soft and cooked. Set aside and let it cool.

Fill each taco with apple pie mixture. Top with whipped cream and caramel sauce. Serve immediately.