Preheat oven to 350°F. Grease a 9-inch pan.
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of the pan. Bake for 8-10 minutes, then let cool.
In a large bowl, beat softened cream cheese and sugar until smooth. Add pumpkin puree, eggs, vanilla, pumpkin spice, and salt. Mix until fully combined.
Pour filling over the crust, smoothing the top. Bake for 45-50 minutes, until center is set but slightly jiggly. Turn off oven, crack door open, and let cool in the oven for 15-20 minutes.
Remove cheesecake and cool to room temperature. Cover and refrigerate for at least 4 hours or overnight.
Top with whipped cream and a sprinkle of cinnamon or nutmeg if desired before serving. Serve & enjoy!