Preheat your oven to 325 degrees Fahrenheit and line a standard muffin tin with paper liners.
Combine the crushed graham crackers and melted butter in a bowl until the mixture resembles wet sand.
Press one tablespoon of the crust mixture into the bottom of each muffin liner and bake for 5 minutes; set aside to cool.
In a large bowl, beat the room-temperature cream cheese and sugar until smooth.
Add the pumpkin puree, eggs, pumpkin pie spice, and vanilla extract, mixing until fully incorporated.
Divide the filling evenly among the muffin tins, filling each liner almost to the top.
Bake for 20 minutes, or until the centers are set but slightly jiggly.
Remove from the oven and allow to cool to room temperature.
Chill in the refrigerator for at least 3 hours before serving.