Preheat the oven to 350°F and line a standard 12-cup muffin tin with muffin liners.

In a mixing bowl, combine the crushed graham crackers, brown sugar, ground cinnamon, ground ginger, and ground nutmeg. Stir until well incorporated.

Gradually drizzle in the melted butter while stirring continuously until the mixture resembles wet sand.

Take about 2 tablespoons of the crust mixture and place it into each lined muffin tin. Compress the mixture firmly at the bottom.

Bake the crusts in the preheated oven for 5 to 8 minutes until lightly golden brown. Allow cooling slightly.

Reduce the oven temperature to 325°F. In a clean mixing bowl, blend cream cheese and brown sugar with vanilla extract, ground cinnamon, allspice, ground ginger, and ground nutmeg.

Add pumpkin puree to the cream cheese mixture, mixing until well integrated with a smooth consistency.

Incorporate the eggs one at a time, mixing well after each addition.

Divide the pumpkin cheesecake filling among the muffin cups on top of the cooled crusts.

Bake for about 22 minutes until the center is slightly set. Turn off the oven and leave the cheesecakes inside with the door slightly cracked for an additional 5 minutes.

Transfer to a cooling rack and refrigerate until cold.

Top each mini cheesecake with sweetened whipped cream and optional cinnamon dusting before serving.