Preheat your oven to 325°F (160°C).
Prepare the crust by mixing graham cracker crumbs, granulated sugar, and melted butter in a bowl.
Press the mixture firmly into the bottom of a lined muffin tin, creating a solid base.
In a large mixing bowl, beat softened cream cheese until smooth and creamy.
Add pumpkin puree, brown sugar, and granulated sugar, then mix until fully combined.
Add eggs one at a time, beating well after each addition.
Stir in vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt, mixing until fully blended.
Spoon the cheesecake filling over the pressed crusts in the muffin tin, filling each about three-quarters full.
Bake in the preheated oven for about 20-25 minutes, or until the centers are set but still slightly jiggly.
Remove from the oven and allow to cool at room temperature before refrigerating.
Once chilled, carefully remove the cheesecakes from the muffin tin and serve or store them in the refrigerator.
