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Preheat the oven to 300°F and line a 9×13-inch pan with parchment paper, allowing the excess to come up and over the sides of the pan.
In a medium bowl, combine melted butter, graham crumbs, and sugar, mixing until well combined.
Press the crust evenly into the prepared pan with your hands or the bottom of a measuring cup.
Bake the crust for 12 minutes.
While the crust is baking, add the cream cheese to a large bowl or stand mixer fitted with a whisk attachment and beat on medium speed until smooth.
Add the pumpkin puree, brown sugar, flour, pumpkin pie spice, and vanilla. Beat on medium-high for about 1 minute until fully combined, scraping down the sides as needed.
Add the eggs one at a time, beating just until combined after each addition.
Pour the filling over the baked crust and return to the oven for 30 to 35 minutes. Remove from oven and place on a wire rack to cool for 2 hours, then transfer to the fridge to cool for at least another 2 hours or overnight.
When ready to serve, make and top with whipped cream and a sprinkle of cinnamon sugar or chopped pecans.
Add cold cream and vanilla to a medium bowl.
Beat on low speed for about 2 minutes or until foamy.
Increase the speed to medium and add the sugar a little bit at a time, scraping the bowl as needed. Continue beating until soft peaks form. Do not overbeat.