Step 1: Make the Crust
In a bowl, combine graham cracker crumbs, melted butter, brown sugar, and cinnamon.
Mix until the texture resembles wet sand.
Press the mixture evenly into the bottom of a parchment-lined baking pan.
Use the back of a spoon or flat-bottomed glass to firmly pack it down.
Chill in the fridge while you prepare the filling.

Step 2: Whip the Cream
In a clean bowl, use an electric mixer to beat the cold heavy cream until stiff peaks form.
Set aside in the fridge until ready to fold into the filling.

Step 3: Make the Pumpkin Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until smooth and fluffy.
Add pumpkin puree, powdered sugar, brown sugar, pumpkin pie spice, cinnamon, and vanilla extract.
Beat until fully combined and creamy, scraping down the sides as needed.

Step 4: Fold in the Whipped Cream
Gently fold the whipped cream into the pumpkin cream cheese mixture using a spatula.
Do this slowly to keep the mixture light and airy.
Continue folding until the mixture is smooth and fully combined.

Step 5: Assemble the Bars
Pour the filling over the chilled graham cracker crust.
Smooth the top with an offset spatula or back of a spoon.
Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight, until fully set.

Step 6: Slice and Serve
Once set, remove from the pan using parchment paper for easy lifting.
Slice into squares using a sharp knife, wiping clean between cuts.
Top with whipped cream, a sprinkle of cinnamon, and crushed graham crackers or nuts if desired.