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Mix graham cracker crumbs and melted butter in a bowl. Press evenly into a 9×13-inch dish to form the crust. Chill for 10 minutes while preparing the next layer.
In a large bowl, beat cream cheese, pumpkin puree, powdered sugar, and pumpkin pie spice until smooth. Fold in whipped topping gently to keep it light. Spread over the crust.
Combine vanilla pudding mix with cold milk. Whisk for 2–3 minutes until thickened, then fold in whipped topping. Spread the pudding mixture over the pumpkin cheesecake layer.
Add a final layer of whipped topping, then garnish with crushed gingersnaps or chopped pecans. Refrigerate for at least 4 hours or overnight before serving.
Slice into neat squares and serve cold. Each spoonful delivers that creamy pumpkin flavor layered with cool, velvety texture.