Preheat the oven to 350°F.
Add the cream cheese, eggs, sugars, pumpkin pie spice, and vanilla extract to a medium-sized bowl.
Mix the ingredients together on medium speed until smooth.
Fold the pumpkin puree into the mixture until fully combined.
Spoon the pumpkin cheesecake batter over the graham cracker crusts.
Bake for 15 to 18 minutes or until the mini pumpkin cheesecake bites appear slightly firm.
Cool the cheesecake bites on a wire rack until room temperature, then carefully remove the liners.
Refrigerate the mini cheesecakes for 3 hours before serving to allow them to set completely.
Serve with a dollop of whipped cream and enjoy!