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Preheat the Oven: Set your oven to 325°F (160°C). Line a mini muffin pan with paper liners.
Make the Crust: Combine graham cracker crumbs and melted butter. Mix until the texture resembles wet sand. Press about one tablespoon into each muffin cup. Bake for 5 minutes and set aside.
Prepare the Filling: In a large bowl, beat the softened cream cheese until smooth. Add pumpkin puree, both sugars, the egg, vanilla extract, and spices. Mix until creamy and lump-free.
Assemble: Spoon the cheesecake mixture evenly over the baked crusts. Fill each cup about three-quarters full.
Bake: Bake for 15–18 minutes until the centers are just set. Avoid overbaking — they should jiggle slightly when moved.
Cool and Chill: Let the bites cool in the pan for 10 minutes, then transfer to a rack. Refrigerate for at least 2 hours before serving.
Optional Garnish: Top with whipped cream, a dusting of cinnamon, or a drizzle of caramel sauce.