Preheat the oven to 325°F (160°C). Line a 9x9 inch pan with parchment paper, leaving some overhang for easy removal later.

In a medium-sized bowl, mix the graham cracker crumbs, 1/2 cup sugar, and melted butter until everything is well combined and resembles wet sand.

Firmly press the mixture into the bottom of the prepared pan to create an even layer. Bake for about 10 minutes or until just set. Remove from the oven and allow to cool slightly.

In a large bowl, beat the softened cream cheese with 1 cup sugar until light and fluffy. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract, ground cinnamon, and salt.

Spread the cheesecake filling evenly over the cooled crust.

Return the pan to the oven and bake for an additional 25-30 minutes, until the filling is set but still slightly jiggly in the center. Remove from the oven and let it cool to room temperature.

In a small bowl, mix the 1/4 cup sugar and 1 teaspoon ground cinnamon, and sprinkle it evenly over the cooled cheesecake.

Transfer to the refrigerator for at least 2 hours to allow the cheesecake to firm up.

Using the parchment overhang, lift the cheesecake out of the pan, slice it into bars, and serve chilled or at room temperature.