Gather 8 individual baking cups on a sturdy baking tray for easy handling.

In a mixing bowl, combine graham crackers, sugar, and cinnamon. Pour in melted butter and mix until coated. Press mixture into bottoms of prepared cups and chill.

In a separate bowl, whip heavy cream on high speed until stiff peaks form, about 3-4 minutes.

In another bowl, beat room temperature cream cheese and powdered sugar until smooth, about 2-3 minutes.

Gently fold in pumpkin puree, vanilla extract, and pumpkin pie spice until fully mixed.

Carefully fold in whipped cream into the pumpkin filling until no streaks remain.

Scoop cheesecake filling onto the crust in each cup, smooth the tops, and refrigerate for at least 3-4 hours.

Before serving, add optional garnishes like whipped cream or caramel.