Preheat Oven: Preheat the oven to 350°F (175°C). Line a muffin pan with paper liners and lightly spray with nonstick cooking spray. Set aside.
Make the Crust: In a medium bowl, mix together the crushed graham crackers, sugar, and melted butter until combined. Press the mixture firmly into the bottom of each muffin liner to form the crust. Bake for 10-12 minutes, then remove from the oven and let cool completely.
Prepare the Cheesecake Layer: In a medium bowl, beat the cream cheese until smooth. Add the egg, sugar, and vanilla, and mix until fully combined. Place the cheesecake mixture in the fridge to chill for 30-40 minutes. Once cooled, evenly spoon the cheesecake mixture on top of the cooled graham cracker crusts.
Make the Pumpkin Layer: In a separate bowl, whisk the egg until light and fluffy. Add the pumpkin puree, evaporated milk, brown sugar, sugar, cinnamon, nutmeg, and salt. Stir until well combined.
Layer the Pumpkin: Gently pour the pumpkin mixture over the cheesecake layer. For an even layer, gently pour the pumpkin mixture over the back of a spoon and let it flow onto the cheesecake.
Bake: Bake the mini cheesecakes for 45-55 minutes or until the sides are set and the center is slightly jiggly.
Cool and Serve: Remove from the oven and let cool. You can chill them further in the fridge before serving.