To a blender, add graham crackers and pulse until crushed. Pour in melted butter and granulated sugar, then pulse again until the mixture looks like wet sand.

In a separate bowl, whisk cream cheese until light and fluffy. Add pumpkin purée, brown sugar, egg, vanilla extract, cinnamon, and nutmeg. Whisk until smooth and fully combined.

Spoon a layer of the graham cracker crust into each muffin liner and press it down firmly with a shot glass. Pour the pumpkin filling on top.

Bake at 350°F for 15-18 minutes, or until the centers are just set. Let cool completely, then refrigerate for at least 3 hours.

Top with whipped cream before serving.