Making these Mini Pumpkin Cheesecakes is straightforward if you follow these steps:

1. Preheat Oven: Preheat your oven to 325°F (162°C). Line a muffin tin with paper liners.
2. Prepare Crust: In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Press this mixture firmly into the bottom of each muffin liner to form a crust.
3. Cream Cheese Mixture: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
4. Add Ingredients: Add the vanilla extract and mix well. Then, beat in the eggs one at a time, ensuring each is well incorporated.
5. Incorporate Pumpkin: Stir in the pumpkin puree, cinnamon, nutmeg, ginger, and salt. Mix until smooth and ensure no lumps remain.
6. Fill Muffin Cups: Divide the pumpkin cheesecake mixture evenly among the prepared muffin cups, filling each about ¾ full.
7. Bake: Bake the cheesecakes for 20-25 minutes, or until the center is set but still slightly jiggly.
8. Cool Down: Allow the cheesecakes to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
9. Chill: Refrigerate the cheesecakes for at least 30 minutes to set before serving.
10. Serve: Top with whipped cream if desired before serving.

This step-by-step guide ensures that your Mini Pumpkin Cheesecakes turn out perfectly every time.