Preheat your oven to 350°F (175°C). In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press into the bottom of a greased baking dish. Bake for 10 minutes until lightly golden, then let cool.

In a large mixing bowl, beat softened cream cheese until smooth. Gradually add sugar and vanilla extract. Add eggs one at a time, incorporating fully before adding the next. Finally, blend in pumpkin purée until smooth.

Pour cheesecake filling over the cooled crust, spreading evenly. Bake for 25-30 minutes until the center is set but slightly jiggly. Let cool at room temperature for 1 hour, then refrigerate for at least 2 hours.

Once chilled, whip heavy cream until soft peaks form. Sweeten with powdered sugar if desired. Spread or pipe over the chilled cheesecake.

Sprinkle candy corn over the whipped cream topping in a festive pattern. Cut into squares and serve immediately or keep refrigerated until serving.