Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners, spritzing them with nonstick cooking spray.

Combine crushed graham crackers, sugar, and melted butter in a bowl. Press this mixture firmly into the muffin liners. Bake for 10-12 minutes until golden brown and cool completely.

Beat softened cream cheese until smooth. Gradually add the egg, sugar, and vanilla extract, mixing until fully combined. Chill the mixture for 30-40 minutes.

Whisk the egg for the pumpkin layer, then add pumpkin puree, evaporated milk, brown sugar, white sugar, cinnamon, nutmeg, and salt. Stir until smooth.

Pour the pumpkin mixture over the chilled cheesecake layer and smooth it out. Bake for 45-55 minutes until the edges are set with a slight jiggle in the center.

Let the cheesecakes cool at room temperature, then transfer to the refrigerator for rapid chilling before serving.