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Preheat oven to 350 degrees. In a bowl, mix together graham cracker crumbs, brown sugar, and butter. Line cupcake tin with paper liners and add 1 tbsp of the crust mixture. Use a spoon to pack it down. Set aside.
In a large mixing bowl, add cream cheese, sugar, eggs, sour cream, flour, and vanilla extract. Mix thoroughly with a hand held or stand mixer. Don't forget to scrape the side of the bowl. Continue to mix until smooth. Then transfer half of the vanilla cream cheese mixture into another bowl and set aside. Then add pumpkin puree and pumpkin pie spice into the original bowl and mix together.
Fill the liners with vanilla cream cheese mixture half way, then pour the pumpkin cheesecake mixture into the remaining space.
Bake at 350 degrees for 20-25 minutes. Allow them to cool completely before topping with whipped cream.