In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a springform pan.

In another bowl, beat the softened cream cheese until smooth. Add pumpkin puree, powdered sugar, vanilla extract, and pumpkin spice. Mix until well combined.

Gently fold in the whipped heavy cream into the pumpkin mixture until fully incorporated.

Spread the pumpkin filling evenly over the crust in the springform pan.

Refrigerate for at least 4 hours or until set. Slice and serve with whipped cream on top if desired.