Make the Crust:

• In a bowl, mix together graham cracker crumbs, brown sugar, and melted butter until evenly combined.

• Spoon about 1 tablespoon of the mixture into the bottom of each lined muffin cup (use silicone or paper liners) and press down firmly to form the crust.

• Chill in the fridge while you prepare the filling.

Prepare the Filling:

• In a large bowl, beat cream cheese until smooth.

• Add in the pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Beat until fully combined and creamy.

• Gently fold in the whipped topping until light and fluffy.

Assemble the Cheesecakes:

• Spoon or pipe the pumpkin cheesecake filling over the chilled crusts, filling each cup nearly to the top.

• Smooth the tops with a spoon or spatula.

Chill:

• Refrigerate for at least 3 hours, or until the cheesecakes are set.

Serve:

• Top with a dollop of whipped cream, a sprinkle of cinnamon, and any other desired toppings before serving.