Preheat your oven to 325°F (160°C).
In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter.
Spoon the crumb mixture into a muffin tin lined with paper liners and press down to form a crust.
Bake the crusts for 8-10 minutes until set.
In a large bowl, beat cream cheese until smooth.
Add pumpkin puree, sugar, eggs, vanilla, pumpkin pie spice, and salt; mix until well combined.
Pour the pumpkin mixture evenly over the baked crusts.
Bake for 18-20 minutes or until the filling is set around the edges and slightly jiggly in the center.
Let them cool in the pan for 10 minutes before transferring to a wire rack.
Refrigerate for at least 2 hours before serving.
