Preheat your oven to 325°F (163°C).

Prepare a muffin tin or a cheesecake pan by lining it with cupcake liners.

In a bowl, combine graham cracker crumbs and melted butter, then press the mixture into the bottom of each liner to form the crust.

In a separate bowl, beat the softened cream cheese with granulated sugar and brown sugar until smooth.

Add the egg and vanilla extract to the cream cheese mixture, beating until well combined.

In another bowl, mix the pumpkin puree with the pumpkin pie spice, then fold it into the cream cheese mixture.

Spoon the pumpkin mixture into the cupcake liners over the crust, filling each about three-quarters full. Use a knife or skewer to create swirls.

Bake for 18-20 minutes or until the edges are set but the centers slightly jiggle.

Remove from the oven and let them cool in the pan for about 10 minutes before transferring to a cooling rack.

Chill in the refrigerator for at least 2 hours before serving to enhance the flavors and texture.