Grab a large bowl & a hand mixer. Add your softened cream cheese to the bowl and beat the cream cheese on a medium speed until it is smooth.
Next add pumpkin puree, ground cinnamon & pumpkin spice into the bowl. Again beat mixture together on medium speed with your mixer until everything is well combined.
Add in your softened whipped cream into the bowl. Using a big spoon & fold your whipped cream into the pumpkin cheesecake mixture.
When your cheesecake "batter" is ready, line up your graham cracker crusts in a baking sheet. Add equal amounts of pumpkin cheesecake mixture into each crust.
When all of your mini pumpkin cheesecake pies are filled, place the baking sheet into the fridge for 1-1 1/2 hours until firm.
When your pies are set, remove from the fridge. Top with homemade meringue, extra whipped cream or a homemade version, serve & enjoy!