Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan. Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl and press into the pan.

Bake the crust for 7 minutes and then reduce the oven temperature to 325°F (163°C).

In a large mixing bowl, beat cream cheese until smooth. Gradually add sugar, then mix in vanilla, pumpkin, pie spice, and cinnamon until velvety.

In a separate bowl, beat the eggs, then incorporate into the mixture gently to avoid air bubbles.

Tap the bowl to release air bubbles, pour the filling over the crust, and smooth the top.

Bake for 40 minutes, reduce temperature to 250°F (121°C), and bake for an additional 45 minutes.

Turn off the oven, crack the door, and let the cheesecake cool for one hour.

Cool to room temperature for 3-4 hours, then refrigerate for at least 6 hours, preferably overnight.

Release the sides of the springform pan, slice with a hot knife, and serve with toppings.