In a large bowl, combine the Oats, butter, brown sugar, honey, peanut butter, and Maple syrup, and blend until all ingredients are well mixed. Place butter on your fingers and press the Oat mixture into a muffin tin until all the Oat mixture has been used - about 16 - 20 muffin spaces. Place the muffin tin(in the oven at 400 degrees for about 10 minutes, or until the crusts are golden brown. Remove the muffin tin (from the oven and allow them to cool for about 20 minutes, then remove the Oat cups from the muffin tins and place on Parchment paper to continue cooling.
Place the Apple pie filling in a heavy sauce pan on the stove over medium heat. Add the brown sugar, cinnamon, and vanilla, and heat until thick and bubbly (about 10 - 15 minutes). Remove from heat, and fill the crisp Oat cups with the filling, and let the cups completely cool. When filled cups have completely cooled, place in the refrigerator to chill.
In the mixing bowl of a stand mixer, make the whipped cream: This is a stabilized whipped cream, so it won't fall or break down like other whipped cream does after a few minutes. Place the softened cream cheese, vanilla, and half of the powdered sugar, and mix just until blended. Add the rest of the powdered sugar, and mix until smooth and creamy. Scrape down the sides of the mixing bowl with a spatula, and mix on low to blend any unmixed ingredients. Add the heavy cream, and blend the ingredients together, just until mixed. Make sure all of the cream cheese mixture is blended with the cream before whipping the cream. Turn mixer on high, and whip the cream until stiff peaks form. When the cream is whipped, remove the mixing bowl from the stand, and place in the refrigerator until time to serve.
Before serving, top the Apple Crisp Cups with the Whipped cream, drizzle with caramel, serve, and Enjoy!