Preheat your oven to 325°F (160°C).

In a mixing bowl, combine graham cracker crumbs with melted butter until the mixture resembles wet sand. Line a muffin tin with cupcake liners and press a small amount of this mixture into each liner to form the crust.

In a separate bowl, beat the softened cream cheese with a hand mixer until smooth. Gradually add sugar, pumpkin puree, vanilla extract, pumpkin pie spice, and salt. Beat until creamy and well combined.

Add the eggs one at a time, beating on low speed just until combined. Be cautious not to overbeat.

Spoon the pumpkin filling evenly into each cupcake liner, filling them about 3/4 full.

Place the muffin tin in the preheated oven and bake for about 20-25 minutes or until the centers are set. They should jiggle slightly when lightly shaken.

Allow them to cool on a wire rack for about 10 minutes, then refrigerate for at least 2 hours to chill.

Top each mini cheesecake with whipped cream and a sprinkle of cinnamon or crushed nuts before serving.