Preheat your oven to 325°F (160°C).
Prepare the crust by mixing graham cracker crumbs and melted butter.
Spoon the crumb mixture into a lined muffin tin and press down firmly.
In a bowl, beat the cream cheese and sugar until smooth.
Add the egg and vanilla extract, mixing until fully combined.
Mix in the pumpkin puree and pumpkin pie spice.
Pour the cheesecake filling over the crust in the muffin tin.
Use a toothpick to swirl the filling for a marbled effect.
Bake for 20-25 minutes until set.
Allow to cool before refrigerating for at least 2 hours.
Garnish and serve chilled.
