Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, sugar, and cinnamon. Stir until resembling wet sand. Line a cupcake pan with muffin liners, then press the mixture firmly into the bottom of each liner to form a crust. Bake for 8-10 minutes until slightly golden and fragrant.

While the crust cools, prepare the cheesecake filling. In a large bowl, beat the cream cheese until smooth and creamy. Gradually add in sugar and flour, mixing well after each addition. Then, add the eggs one at a time, blending until just combined.

Divide the creamy cheesecake batter into two equal portions. To one portion, gently fold in the pumpkin puree and additional spices such as cinnamon or nutmeg. Mix until well combined, achieving a smooth texture.

Spoon the plain cheesecake filling into each crust-lined muffin liner, filling them about two-thirds full. Add dollops of the pumpkin cheesecake filling on top. Using a toothpick, swirl the two batters together.

Gently place the cupcake pan in the preheated oven and bake for approximately 25-30 minutes. The cheesecakes should be set around the edges but still slightly jiggly in the center. Remove from the oven and let them cool in the pan for a few minutes before transferring to a wire rack.

Allow the Mini Pumpkin Swirled Cheesecakes to cool to room temperature, then transfer them to the refrigerator to chill for at least 2 hours. Serve plain or topped with whipped cream and a sprinkle of cinnamon.