Preheat oven to 350 degrees.

Stir together graham cracker crumbs, melted butter, and sugar. Spray the mini-cheesecake pan with non-stick spray, then press crumb mixture firmly into bottom of wells. Bake 10 minutes, then remove from oven to cool. Reduce oven temperature to 250 degrees.

Using an electric mixer with whisk beater, beat cream cheese until smooth and free of lumps. Change to regular beater and reduce to low speed; add sugar, cornstarch, vanilla; beat until well combined, scraping down sides of bowl. Add eggs, 1 at a time, mixing after each until just combined (do not over mix). Set aside 2/3 cup filling. Pour or pipe remaining filling evenly into the cheesecake wells.

Transfer remaining 2/3 cup cream cheese filling to a bowl; add pumpkin puree & cinnamon. Drop a generous Tablespoon of pumpkin mixture over top of cream cheese filling. With a chopstick or spoon end, swirl pumpkin mixture into filling making sure to reach down to get some plain filling from the bottom.

Bake until cheesecake jiggles slightly but is firm in the middle, 22-25 minutes.

Transfer pan to a wire rack and let cool completely. Refrigerate whole pan, uncovered, until completely cool, at least 4 hours. If needed, run a knife around edge of cheesecakes to loosen then unmold.

Pipe whipped cream onto each mini. Top with cinnamon or additional graham crumbs if desired.