Preheat your oven to 350°F (175°C). Line a muffin pan with liners and lightly spray them with nonstick cooking spray. Set aside.

In a bowl, mix crushed graham crackers, 2½ tbsp sugar, and melted butter until well combined. Press this mixture into the bottom of your muffin cups, creating a firm base.

In a separate mixing bowl, beat the cream cheese until smooth. Add in 1 egg, ¼ cup sugar, and vanilla, mixing until well combined.

In another bowl, combine the pumpkin puree, evaporated milk, the second egg, brown sugar, sugar, cinnamon, nutmeg, and salt. Mix well until smooth.

Spoon the cheesecake filling over the crust in each muffin cup, then top with the pumpkin layer.

Bake for about 20 minutes, or until the edges are set but the centers are still a little jiggly. Remove from oven and let cool before refrigerating for at least 2 hours before serving.