In a medium bowl, stir together the melted butter, ½ cup sugar, and graham cracker crumbs until mixed.
Divide the graham cracker crumb mixture (about 1 tablespoon per cupcake wrapper) into the muffin tins.
In a large bowl, beat cream cheese with the remaining 1 cup sugar until smooth. Scrape down the sides of the bowl.
Beat in pumpkin puree, vanilla, pumpkin pie spice and flour until well mixed.
Gently stir in eggs until well mixed.
Divide the cheesecake batter between the prepared muffin cups.
Bake 20-25 minutes, or until the cheesecakes appear matte across the tops.
Remove from the oven and let cool for 20 minutes before placing in the fridge to cool completely. Chill at least 2 hours to set before serving.
Whip heavy cream and powdered sugar until stiff peaks form. Pipe or dollop the whipped cream onto the cheesecakes and dust with pumpkin pie spice.
Notes
Storage: Store leftovers in the refrigerator for 5-7 days or freeze up to 3 months.Notes:If you WANT to use a water bath, fill a shallow baking dish with a couple inches of water and set it on the rack beneath the muffin tins.I recommend topping with whipped cream just before serving as whipped cream doesn’t store as well.