Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs with melted unsalted butter until the mixture resembles wet sand. Line a muffin pan with cupcake liners, then evenly distribute the crumb mixture into the bottom of each liner. Press the crumbs down firmly to form a solid crust.

In a large mixing bowl, beat together softened full-fat cream cheese and sugar using an electric mixer until smooth and creamy. Gradually add vanilla extract, cinnamon, nutmeg, ground ginger, and salt, blending until incorporated. Fold in finely shredded carrots with a spatula, then add large eggs one at a time, mixing gently until just combined.

Carefully pour over 2 tablespoons of the cheesecake filling into each prepared crust, ensuring not to overfill. The filling should come just below the top of the liners.

Place the muffin pan in the preheated oven and bake for 20 minutes, or until the edges are puffy and the centers jiggle slightly when gently shaken. Allow to cool on a wire rack for about 10 minutes.

After cooling, cover the pan with plastic wrap and refrigerate the cheesecakes for at least 4 hours or overnight.

When ready to serve, remove each cheesecake from the muffin pan and top with whipped cream and optional frosting. Serve on a platter.