Preheat your oven to 350°F. Using a food processor, pulse together the crushed graham crackers, melted butter, and sugar until the mixture reaches a sandy texture.

Line two standard cupcake pans with paper liners, dividing the crumb mixture evenly between about 18 liners. Firmly press down with the back of a spoon or a rounded spice jar to form a solid crust layer. Set aside.

In a large bowl, beat together the softened cream cheese, brown sugar, white sugar, eggs, vanilla extract, and pumpkin pie spice until the mixture becomes smooth and creamy.

Gently fold in the pumpkin puree with a spatula, making sure it's fully mixed into the batter.

Spoon the cheesecake batter over the prepared graham cracker crusts, filling each liner almost to the top.

Bake in the preheated oven for 15-18 minutes, or until the centers of the cheesecakes are set and no longer wobbly.

Remove the cheesecakes from the oven and let them cool completely at room temperature. Once cooled, refrigerate them for at least 3 hours to set.

Before serving, you can top them with a dollop of whipped cream for an extra touch of indulgence. Enjoy!