Prepare the crust by mixing the graham cracker crumbs and melted butter in a bowl.

Firmly press the mixture into the bottoms of lined muffin tins to form the crusts.

In a mixing bowl, beat the softened cream cheese and sugar until smooth.

Add in the sour cream, eggs, and vanilla extract to the cream cheese mixture and continue to blend.

In a separate bowl, combine the pumpkin puree with the pumpkin pie spice.

Divide the cream cheese mixture evenly between the muffin tins and then drop spoonfuls of pumpkin mixture on top.

Use a toothpick or knife to gently swirl the pumpkin mixture into the cheesecake batter.

Bake in a preheated oven at 325°F for 20-25 minutes until set.

Remove from oven and allow to cool to room temperature before refrigerating.

Serve chilled, garnished with whipped cream or a sprinkle of cinnamon if desired.