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Preheat the oven to 325°F (160°C). Line a muffin tin with cupcake liners.
Prepare the crust: Combine graham cracker crumbs with melted butter. Press 1 tablespoon into the bottom of each liner and compact firmly.
Mix the filling: In a large bowl, beat cream cheese until smooth. Add sugars, pumpkin puree, egg, pumpkin pie spice, and vanilla. Mix just until combined—avoid overbeating.
Fill the cups: Spoon the pumpkin cheesecake filling evenly over each crust.
Bake: Place the muffin tin in the oven for 20–25 minutes, or until the centers are slightly jiggly but the edges look set.
Cool and chill: Allow the cheesecakes to cool at room temperature, then refrigerate for at least 2 hours (overnight for best results).
Serve: Top with whipped cream, a sprinkle of cinnamon, or a gingersnap crumb.