Preheat the oven to 325°F (163°C). Line two muffin pans with 24 paper liners.

Prepare the graham cracker crust by crushing graham crackers into fine crumbs. Mix crumbs with sugar and melted butter.

Firmly press 1 1/2 tablespoons of the crust mixture into the bottom of each muffin liner and bake for 7 minutes.

Let the crusts cool completely.

In a mixing bowl, beat cream cheese until smooth. Gradually add sugar, pumpkin puree, brown sugar, and whipping cream, blending well.

Add eggs, pumpkin pie spice, and vanilla extract. Mix on low speed until combined.

Pour approximately 1/4 cup of the filling into each crust.

Bake for 20-22 minutes until edges are set and the center slightly jiggles. Cool on a wire rack.

Transfer to the refrigerator and chill for at least 3 hours, ideally overnight.

Serve topped with whipped cream and a sprinkle of cinnamon.