Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners or lightly grease it with cooking spray.
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
Press about 1 tablespoon of the crumb mixture into the bottom of each muffin cup to form the crust. Bake in the preheated oven for 8-10 minutes, then remove and let cool.
In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth.
Add the brown sugar, pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until well combined and smooth.
Pour the pumpkin cheesecake filling over the cooled crusts, filling each cup about ¾ full.
Bake for 20-25 minutes, or until the centers are set and only slightly jiggly.
Remove from the oven and let cool at room temperature for about 30 minutes. Then, refrigerate for at least 2 hours before serving.