In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter, stirring until the mixture resembles wet sand. Press this crumb mixture firmly into the bottom of a 9-inch springform pan.

Preheat your oven to 350°F (175°C) and bake the crust for 10 minutes until it's lightly golden. Let it cool completely in the pan.

In a large mixing bowl, beat softened cream cheese with an electric mixer until smooth. Gradually add granulated and brown sugars, mixing until fluffy. Blend in pumpkin purée, eggs, and spices.

Gently fold in heavy cream and vanilla extract until just combined. Pour the filling over the cooled crust in the springform pan.

Bake for 50-60 minutes, until the edges are set but the center is slightly wobbly. Let cool at room temperature for about an hour.

Cover with plastic wrap and refrigerate for at least 4 hours or overnight to enhance flavors.