Step 1: Make the Crust

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

Divide the mixture evenly into a muffin tin lined with cupcake liners, pressing it down firmly to form the crust.

Place in the refrigerator while you prepare the filling.

Step 2: Prepare the Cheesecake Filling

In a large mixing bowl, beat the cream cheese until smooth and fluffy.

Add the pumpkin puree, powdered sugar, vanilla extract, pumpkin pie spice, and cinnamon, then beat until fully combined.

In a separate bowl, whip the heavy cream until soft peaks form. Gently fold it into the pumpkin mixture to create a light and creamy texture.

Step 3: Assemble & Chill

Spoon or pipe the pumpkin cheesecake mixture evenly over the crusts in the muffin tin.

Smooth the tops and refrigerate for at least 3-4 hours (or overnight) to set.

Step 4: Garnish & Serve

Before serving, top each mini cheesecake with whipped cream, a sprinkle of cinnamon or pumpkin spice, and crushed graham crackers for extra crunch!