Preheat Oven to 350F and line a 12 cup muffin pan with cupcake liners.

In a small bowl, mix together the graham cracker crumbs, sugar, and melted butter until the crumbs are evenly coated.

Add 1 tablespoon of the graham cracker mixture to the bottom of each cupcake liner. Gently press it down into an even layer.

​Pour the remaining graham cracker mixture onto a parchment lined baking sheet and bake for 325 for 10 minutes. The edges should just be golden brown. Allow it to fully cool and then set to the side until needed.

In a medium bowl, add all the dry ingredients: all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice.

With a large bowl, whisk together the pumpkin puree, oil, eggs, brown sugar, and granulated sugar until smooth.

Add the dry ingredients to the pumpkin mixture and mix just until everything is combined. Be careful not to overmix the batter.

Divide the batter evenly between the graham cracker crust cupcakes.

Bake until the cupcakes for 20 to 25 minutes or until the edges are golden brown and a toothpick inserted into the center comes out clean. Allow them to cool completely on a wire rack.

While the cupcakes cool, prepare the pumpkin cheesecake filling.

In the bowl of a stand mixer with the whisk attachment, whip the heavy cream until stiff peaks form. Transfer the whipped cream to a separate bowl and set aside.

Place the softened cream cheese to the mixing bowl with the paddle attachment and whip until smooth. Add the powdered sugar and vanilla extract, then mix until just combined.

Add the whipped cream and mix on low until everything is just combined and the frosting is light and fluffy. Be careful not to overmix.

Cut a small hole into the center of each cooled cupcake. Pipe the pumpkin cheesecake filling into the center, being careful not to overfill.

Transfer the whipped cream cheese frosting to a pastry bag fitted with a round piping tip. Pipe the frosting over the top of each cupcake, covering the cheesecake filling.

For the finishing touch, gently press graham cracker crumbs onto the sides of the frosting. The crumbs add the perfect little bit of crunch to every bite.