Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a mixing bowl, combine crushed graham crackers with melted unsalted butter until well-blended. Press this mixture firmly into the bottom.

In a large bowl, using an electric mixer, beat the softened cream cheese until smooth and creamy. Gradually add granulated sugar, pumpkin puree, room temperature eggs, and vanilla extract.

Once the crusts have cooled, fill each cupcake liner about two-thirds full with the creamy cheesecake filling.

In a separate bowl, mix all-purpose flour, brown sugar, and cold butter, using your fingers or a pastry cutter to combine until the mixture resembles coarse crumbs.

Generously sprinkle the prepared streusel topping over the filled cupcake liners, ensuring an even layer covers each one.

Place the cupcake tin in the preheated oven and bake for about 25 minutes. The edges should be set while the centers still jiggle slightly when nudged.

Once baked, remove the cupcakes from the oven and let them cool at room temperature for 30 minutes, then transfer them to the refrigerator to chill for at least 1 hour.

Before serving your delightful Pumpkin Cheesecake Cupcakes, consider garnishing each with a dollop of whipped cream and a sprinkle of cinnamon.