Prepare the Crust:

1. Preheat your oven to 325°F (160°C).
2. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the texture resembles wet sand.
3. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer.
4. Bake the crust for 10 minutes, then remove it from the oven and let it cool completely.

2. Make the Cheesecake Filling:

1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
2. Gradually add the granulated sugar and vanilla extract, mixing until fully combined.
3. Add the eggs one at a time, beating well after each addition to prevent lumps.
4. Stir in the ground cinnamon until evenly incorporated.

3. Assemble and Bake:

1. Pour the cheesecake filling over the cooled crust, spreading it evenly.
2. Place the cheesecake in the preheated oven and bake for 60-70 minutes, or until the edges are golden and the center is set but slightly jiggly.
3. Turn off the oven, crack the door slightly, and let the cheesecake cool inside for about an hour.

4. Chill the Cheesecake:

1. Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight for the best texture.

5. Decorate and Serve:

1. Spread the honey bun or cinnamon roll icing evenly over the top of the chilled cheesecake.
2. Garnish with crushed honey bun pieces and a drizzle of caramel sauce, if desired.
3. Slice and serve chilled. Enjoy the creamy, spiced flavors!