Preheat the oven to 325°F (163°C).
Prepare a muffin tin by lining it with cupcake liners.
In a bowl, combine graham cracker crumbs, sugar, and melted butter until fully mixed.
Press the crumb mixture firmly into the bottom of each muffin liner.
In a mixing bowl, beat the softened cream cheese until smooth and creamy.
Add pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice; mix until combined.
Add eggs one at a time, mixing on low speed after each addition until just combined.
Pour the filling over the crust in each muffin liner, filling them about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until the centers are set.
Allow to cool completely in the muffin tin, then refrigerate for at least 2 hours before serving.
