Preheat oven to 350 degrees and line a cupcake pan with white cupcake liners.

Using a medium bowl, combine graham cracker crumbs, ¼ C sugar, ¼ C brown sugar, and melted butter.

Using a tablespoon, spoon graham cracker crust mixture into the cupcake liners.

Using a flat bottomed cup or measuring cup, lightly press down onto the crust.

Set aside

Using a large mixing bowl, mix well until combined the pumpkin puree, brown sugar, eggs, cinnamon, nutmeg, ginger, and salt.

In another large, beat together the cream cheese, sugar, and vanilla extract.

Combine the pumpkin mixture into the cream cheese mixture and beat until smooth and combined.

Using the tablespoon again, scoop about 2 ½ tbsp of the cheesecake batter into the cupcake liners.

Once all are filled, place into the oven and bake for 25-30 minutes or until the edges are firm and the middle slightly jiggles.

Remove from oven and place onto the counter to cool to room temp.

Once cooled, move the tray into the fridge overnight.

When ready to eat, serve with whipped cream, pecan, and a dash of cinnamon!