Preheat your oven to 350°F (175°C). In a mixing bowl, combine crushed graham crackers with melted unsalted butter, stirring until evenly coated. Line a muffin pan with cupcake liners, then firmly press the mixture into the bottom of each liner. Bake for 5 minutes until lightly golden, then remove and allow to cool.

In a large bowl, beat room-temperature cream cheese using an electric mixer until smooth. Gradually add sugar and continue mixing until well combined. Slowly incorporate pumpkin puree, eggs, and vanilla extract, blending until fluffy and free of lumps.

Once the crusts have cooled, pour the cheesecake filling over them, filling each liner about two-thirds full.

In a separate bowl, combine flour with brown sugar. Add cold butter and mix until it resembles coarse crumbs.

Sprinkle the prepared streusel topping evenly over the cheesecake filling in each cupcake liner.

Place the muffin pan in the oven and bake for 25 minutes until the edges are set and the centers have a slight jiggle.

Remove from oven and cool at room temperature for 30 minutes. Refrigerate for at least 1 hour.

Enjoy the Pumpkin Cheesecake Cupcakes chilled or at room temperature. Garnish with whipped cream and a sprinkle of cinnamon if desired.