Preparation

Step 1: Prepare the Crust

1. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated and have the texture of wet sand.
2. Press about 1 tablespoon of the crust mixture into the bottom of each cup of a muffin tin lined with cupcake liners. Use the back of a spoon to pack it down firmly.
3. Place the muffin tin in the refrigerator to chill while you prepare the filling.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
2. Add the pumpkin puree, sugar, vanilla extract, cinnamon, nutmeg, ginger, and cloves. Continue to beat until the mixture is well combined and smooth.
3. Gently fold in the whipped cream or whipped topping using a spatula until fully incorporated, being careful not to deflate the mixture.

Step 3: Assemble the Cheesecakes

1. Spoon the pumpkin cheesecake filling over the prepared crusts in the muffin tin, filling each liner nearly to the top.
2. Smooth the tops with the back of the spoon or a spatula.

Step 4: Chill the Cheesecakes

1. Cover the muffin tin with plastic wrap and refrigerate for at least 4 hours or until the cheesecakes are set. For best results, chill overnight.

Step 5: Serve and Garnish

1. Before serving, remove the cheesecakes from the muffin tin and peel off the liners.
2. Top each mini cheesecake with a dollop of whipped cream and a sprinkle of cinnamon or pumpkin spice.