Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and a touch of sugar until well-blended. Spoon into a cupcake pan lined with paper liners, pressing firmly to create a solid crust. Bake for 8–10 minutes until set and lightly golden.

In a large mixing bowl, beat the cream cheese until smooth and creamy for about 2–3 minutes. Gradually add pumpkin puree, granulated sugar, and eggs, mixing until fully combined. Sprinkle in pumpkin pie spice, folding gently to incorporate.

Pour the filling over the pre-baked crusts in each cupcake liner, filling them about three-quarters full. Smooth the tops for an even layer.

Place the cupcake pan in the oven and bake for about 25 minutes until set around the edges but slightly jiggly in the center.

Let the cupcakes cool for about 15 minutes, then transfer to the refrigerator to chill for at least one hour.

For the streusel topping, mix all-purpose flour, brown sugar, oats (if using), and melted butter until crumbly. Sprinkle generously over each cheesecake.

Optionally, bake for an additional 5–7 minutes at 350°F (175°C) to crisp the streusel topping. Watch closely to avoid burning.

Serve chilled or at room temperature, topped with whipped cream and a sprinkle of cinnamon.