Preheat the oven to 350°F.

Combine graham cracker crumbs, melted butter, and sugar in a mixing bowl. Blend until evenly moistened. Press firmly into bottoms of mini cheesecake pans or muffin tins.

Bake the crusts for 8-10 minutes or until golden.

Beat cream cheese and granulated sugar until creamy. Add pumpkin puree, eggs, vanilla extract, ground cinnamon, and nutmeg. Mix until smooth.

Spoon the creamy filling into the prepared crusts, filling them about three-quarters full.

Bake for 20-25 minutes or until centers are set but still slightly jiggly.

Let the mini cheesecakes cool in the pan for about 10 minutes, then transfer to a wire rack.

Chill in the refrigerator for at least 2 hours before serving.

Serve chilled and top with whipped cream, caramel, or chopped nuts if desired.