1️⃣ In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.

2️⃣ Press the mixture firmly into the bottom of a 9-inch springform pan or evenly into the base of individual dessert cups. Chill in the fridge while preparing the filling.

3️⃣ In a large bowl, beat the softened cream cheese until smooth. Add pumpkin purée, powdered sugar, pumpkin pie spice, and vanilla extract. Beat until well combined and creamy.

4️⃣ In a separate bowl, whip the heavy cream until stiff peaks form.

5️⃣ Gently fold the whipped cream into the pumpkin mixture until smooth and fluffy.

6️⃣ Spread the filling over the chilled crust, smoothing the top with a spatula.

7️⃣ Refrigerate for at least 6 hours, or overnight, until fully set.

8️⃣ Garnish with whipped cream and a sprinkle of cinnamon before serving.