In a mixing bowl, combine graham cracker crumbs, melted unsalted butter, sugar, and ground cinnamon. Stir until the crumbs are well-coated and have a sandy texture. Line a muffin or cupcake pan with paper liners, then evenly press the crumb mixture into the bottom of each liner to form a firm crust.

In a separate large bowl, beat the softened cream cheese with an electric mixer until creamy and smooth, about 2-3 minutes. Gradually add sugar and flour, mixing well until incorporated. Adding the eggs one at a time, blend after each addition.

Divide the cheesecake filling into two equal portions. In one portion, gently fold in the pumpkin puree and vanilla extract until just combined.

Spoon the plain cheesecake mixture over each crust in the prepared pan until about halfway full. Next, dollop the pumpkin filling on top. Use a toothpick or skewer to swirl the mixtures together.

Preheat your oven to 300°F (149°C) and bake the cheesecakes for approximately 30 minutes. They should be set with a slight jiggle.

Remove the cheesecakes from the oven and allow them to cool at room temperature for about 1 hour. Once cooled, transfer the pan to the refrigerator and chill for at least 2 hours.