Prepare 8 baking cups or panettone baking cups (I used 2 3/8 x 2 Inch ) or mini springform pan.
In a medium bowl, combine the graham cracker crumbs, sugar, cinnamon and melted butter. Stir until well combined.
Press evenly in the paper cups with shot glass, to make firm layer. Chill in the fridge whilst you do the rest!
In a medium bowl, with an electric mixer, beat the heavy whipping cream to stiff peaks.
In a large bowl, beat the cream cheese and powdered sugar on medium-high speed until smooth and creamy.
Add in pumpkin puree, vanilla, and pumpkin pie spice and mix until fully incorporated. Using a rubber spatula, fold in the whipped cream until well blended and no streaks remain.
Scoop the pumpkin cheesecake filling over the graham cracker crusts and smooth out the tops. Refrigerate for at least 3-4 hours or overnight.
Garnish with additional whipped cream, salted caramel sauce, Graham cracker crumbs and/or chopped pecans before serving.