In a bowl, mix together the graham cracker crumbs, sugar, brown sugar, and melted butter.
Put muffin liners in a muffin tin. Fill one tablespoon of the crust in each muffin liner, press firmly and evenly. Put it in the fridge till you prepare the filling.
In another bowl, mix the pumpkin, brown sugar, eggs, cinnamon, nutmeg, ginger, and salt.
Blend the softened cream cheese, sugar, and vanilla in a small bowl till silky smooth consistency.
Combine both mixtures together to make the perfect smooth mix of both.
Scoop a third of a cup of the filling into each muffin cup.
Move the muffin tin to a preheated oven at 350 degrees for 25-30 minutes.
When the surface isn’t jiggling anymore. Transfer the muffin tin from the oven to a cooling rack until it’s completely cool, then to the fridge to cool overnight or until it’s ready to be served.