Gather eight baking cups or mini springform pans. Ensure they're clean and ready for filling. Set them aside.

In a medium bowl, combine the graham cracker crumbs, granulated sugar, and ground cinnamon. Pour in the melted unsalted butter and mix until well combined. Firmly press the mixture into the bottoms of your prepared cups. Refrigerate for about 15-20 minutes to let the crust set.

In a clean mixing bowl, pour in the heavy whipping cream. Using a mixer, beat on medium-high speed until stiff peaks form, about 3-5 minutes. Set this aside.

In another bowl, beat the cream cheese and powdered sugar together until smooth and creamy. Ensure there are no lumps.

Add the pumpkin puree, vanilla extract, and pumpkin pie spice to the cream cheese mixture. Mix until smooth and evenly colored.

Gently fold the whipped cream into the pumpkin mixture until no streaks remain.

Scoop the pumpkin cheesecake filling into each chilled graham cracker crust, smoothing the tops.

Cover with plastic wrap or foil and refrigerate for at least 3-4 hours or overnight.

Before serving, garnish with whipped cream or caramel sauce and sprinkle with crushed graham cracker crumbs or cinnamon.