Start by preheating your oven to 325°F (163°C) and lining a muffin pan with 12 paper liners. In a small mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture looks like damp sand.

Spoon about one tablespoon of the crust mixture into each liner. Press it down firmly using the back of a spoon or the bottom of a small glass to form an even base. Once all crusts are packed, bake them for 5 minutes. Remove from the oven and let them sit while you prepare the filling.

In a large bowl, beat the softened cream cheese until it's smooth and lump-free. Add in the sugar and mix again until well combined. Then add the pumpkin puree, egg, vanilla extract, pumpkin pie spice, cinnamon, and salt.

Mix the ingredients together until the batter becomes silky and well-blended. Don’t overmix, but ensure everything is evenly incorporated. The result should be a creamy orange filling with a warm spice aroma.

Spoon the cheesecake filling over each prepared crust. Fill each liner nearly to the top – the filling won't rise much while baking. Gently tap the pan on the counter to release any trapped air bubbles.

Place the pan in the oven and bake for 18–20 minutes. The centers should look set but still slightly jiggly in the middle. Don’t overbake, as that can cause cracking. Once done, let the cheesecakes cool in the pan for 30 minutes.

After cooling, transfer the mini cheesecakes to the refrigerator. Chill them for at least 2 hours – overnight is even better if you can wait! This step helps them set properly and develop flavor.

Before serving, top each cheesecake with a swirl of whipped cream and a sprinkle of cinnamon. They’re now ready to impress your guests or satisfy your fall dessert cravings!