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Combine crushed graham crackers and melted unsalted butter in a bowl until the mixture holds together when pressed. Evenly spoon the mixture into serving cups and gently press down to form a firm crust layer. Chill in the refrigerator while preparing the filling.
In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add powdered sugar, vanilla extract, and pumpkin pie spice, mixing until fully combined. Gently fold in the pumpkin puree and whipped cream to keep the texture light and fluffy.
Spoon or pipe the pumpkin cheesecake filling over the chilled crust layer in each cup. Smooth the tops with a spatula for an even, inviting surface.
Place the filled cups in the refrigerator for at least 4 hours or preferably overnight to allow the filling to firm up completely.
Before serving, add a swirl of whipped cream and sprinkle with cinnamon, nutmeg, or your preferred toppings like mini chocolate chips or crushed pecans for the perfect finishing touch.