In a skillet over medium heat, melt the butter. Add sliced peaches, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for 5-7 minutes, stirring occasionally, until the peaches are softened and caramelized. If you prefer a thicker sauce, dissolve the cornstarch in a tablespoon of water and stir it into the peaches. Cook for an additional 2 minutes. Let cool.

In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. Refrigerate until ready to assemble.

Combine crushed graham crackers with melted butter and brown sugar (if using). Mix until evenly combined and set aside.

Start with a layer of graham cracker crumble in the bottom of a clear cup or jar. Add a layer of cheesecake filling using a piping bag or spoon. Spoon a layer of spiced peaches over the cheesecake filling. Repeat the layers (graham cracker crumble, cheesecake filling, peaches) until the cup is full, ending with cheesecake filling or whipped cream on top.

Top with whipped cream and a sprinkle of cinnamon or cinnamon-sugar mix.

Refrigerate the cups for at least 1 hour to allow the flavors to meld together. Serve chilled and enjoy!