Prepare the crust: Line 8 baking cups or mini springform pans. In a medium bowl, combine the graham cracker crumbs, sugar, cinnamon, and melted butter. Mix until fully combined. Press evenly into the bottom of the cups using a shot glass to create a firm crust. Chill in the fridge while preparing the filling.
Whip the cream: In a medium bowl, use an electric mixer to beat the cold heavy whipping cream until stiff peaks form.
Prepare the cheesecake filling: In a large bowl, beat the cream cheese and powdered sugar until smooth and creamy. Add the pumpkin puree, vanilla extract, and pumpkin pie spice, and mix until fully incorporated.
Combine the mixtures: Gently fold the whipped cream into the pumpkin mixture using a rubber spatula, ensuring the mixture is well blended with no streaks.
Assemble the cheesecakes: Scoop the pumpkin cheesecake filling onto the prepared graham cracker crusts. Smooth the tops and refrigerate for at least 3-4 hours or overnight until set.
Serve: Garnish with additional whipped cream, salted caramel sauce, graham cracker crumbs, and/or chopped pecans before serving.