Preheat your oven to 350°F (175°C). In a medium mixing bowl, combine graham cracker crumbs with melted butter until well mixed. Press this mixture firmly into the bottom of a greased 9x9-inch baking pan. Bake the crust for 10 minutes.

While the crust cools, beat the softened cream cheese until creamy and smooth. Gradually add the granulated sugar, then pumpkin puree, eggs, pumpkin pie spice, and vanilla extract. Mix on low speed until just combined.

Pour the filling over the cooled crust and spread it evenly. Bake at 350°F (175°C) for 30-35 minutes. It’s done when the edges are set and the center has a slight jiggle.

Allow the bars to cool at room temperature for about an hour. Then transfer to the refrigerator and let chill for at least 4 hours, or ideally overnight.

Cut the bars into squares and serve topped with whipped cream and a sprinkle of cinnamon.