Preheat oven to 350.
Heavily grease mini muffin/cupcake pan.
In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar and the melted butter. Mix until combined.
Divide the mixture evenly into the cups of the prepared pan (about 1 1/2 tablespoons in each).
Press into the bottom and sides to make a cup.
Bake for 6 minutes.
Remove from oven and set pan aside to cool.
Peel, core and finely chop the apples.
Place chopped apples in a bowl.
Add 3/4 cup water and lemon juice and toss to prevent browning.
In a saucepan, whisk together cornstarch and 1/4 cup water until blended.
Add cinnamon, sugar and nutmeg. Whisk until blended.
Add chopped apples to saucepan and cook over low heat until apples are tender.
Take the pan of cooled graham cracker cups and place about a teaspoon of the apple mixture onto each cup.
Scoop a teaspoon or so of the apple mix and place on top of the graham cracker crust cups (while still in the muffin pan).
Bake for 5 minutes.
Let cool completely.