Begin by combining graham cracker crumbs and granulated sugar in a bowl. Pour in the melted unsalted butter, stirring until everything is evenly moistened. Firmly press this mixture into the bottom of a 9-inch springform pan, ensuring it's compact and even. Place the crust in the freezer for 10-15 minutes to set while you prepare the filling.

In a mixing bowl, beat the softened cream cheese using a hand mixer on medium speed until it’s creamy and smooth. Gradually add in the granulated sugar, vanilla extract, and ground cinnamon, blending until fully incorporated. Next, add the large eggs one at a time, mixing just until combined after each addition.

Preheat your oven to 325°F (160°C). Carefully pour the cheesecake filling over the prepared crust in the springform pan. Wrap the pan in aluminum foil and place it inside a larger roasting pan. Fill the outer pan with hot water to create a water bath. Bake for 60-75 minutes, until edges are firm but the center jiggles slightly.

After baking, turn off the oven and crack the door open, allowing the cheesecake to cool inside for 1 hour. Remove the springform pan from the water bath, let it cool completely at room temperature, then refrigerate for at least 6 hours, preferably overnight.

Once chilled, gently remove the sides of the springform pan. Warm the honey bun icing in the microwave, then drizzle it over the top of the cheesecake. Sprinkle crushed honey bun pieces and drizzle caramel sauce if desired.

To allow the icing to set, refrigerate the cheesecake for an additional 30 minutes. After setting, slice the cheesecake and enjoy.