Preheat your oven to 350°F (175°C). Combine crushed graham crackers, dark brown sugar, and cinnamon with melted butter until the mixture resembles wet sand. Line cupcake pan with liners and press the crust mixture firmly into each liner.

In a separate bowl, beat softened cream cheese, granulated sugar, and vanilla bean paste until smooth and creamy. Transfer this cheesecake filling to a piping bag.

Whisk together dry ingredients: flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. In another bowl, combine wet ingredients: pumpkin purée, eggs, canola oil, and both sugars. Fold dry mixture into wet ingredients just until combined.

Fill each cupcake liner halfway with pumpkin batter. Add a generous swirl of cheesecake filling in the center, then top with more pumpkin batter until filled about ¾ full.

Bake for 18-22 minutes. Check for doneness with a toothpick. Let cool in the pan for a few minutes before transferring to a wire rack.

Beat softened butter, sour cream, and vanilla until fluffy. Gradually add powdered sugar until creamy. Frost each cooled cupcake with this mixture.

Sprinkle crushed graham crackers over frosted cupcakes and serve with warm apple cider or coffee.