Crust: Mix together the graham cracker crumbs, margarine, and cinnamon.
Press into the bottom and slightly up the sides of an 8 in. (20 cm) pie pan.
Refrigerate until ready to use.
Filling: Pour crinamon apple juice in a saucepan.
Sprinkle gelatin over top and allow to soften for 3 to 4 minutes.
Stir in pudding mix.
Add cinnamon stick.
Cook and stir over medium heat until mixture is smooth and thickened.
Remove from heat and allow to cool to room temperature.
Remove cinnamon after mixture is cooled.
Whip cream cheese until light and fluffy.
Slowly add cooled cinnamon-apple mixture.
Beat thoroughly.
Pour into 8 in. (20 cm) graham cracker crust.
Refrigerate at least 2 to 3 hours or until firm.