Add the graham crackers to the bowl of a food processor. Add 2 tablespoons of sugar and ½ teaspoon of ground cinnamon. Process on high speed until the crackers and fully broken down into fine crumbs. Alternately, you can whisk together 2 cups of store bought graham cracker crumbs with the cinnamon and sugar.

Pour the graham cracker crumbs into a medium sized bowl. Add the melted butter and stir together with a rubber spatula.

Once the graham cracker crumbs are fully saturated in the melted butter, add them to a 9X13 glass baking dish.

Use the rubber spatula or your fingers to press the crushed graham crackers into the bottom of the glass pan. Pack the crumbs into a firm base layer.

Place the baking dish in the fridge and chill for 15 minutes while you prepare the pumpkin cheesecake filling.

Add the two bricks of softened cream cheese to a large mixing bowl.

Add the brown sugar, powdered sugar, pumpkin pie spice, pumpkin puree, and vanilla extract to the cream cheese.

Beat with a hand blender until creamy and smooth.

Add the thawed whipped topping to the bowl, and mix on low speed until fully combined and fluffy.

Remove the chilled graham cracker base from the fridge, and add the cheesecake filling on top. Spread it out evenly with a silicone spatula.

Cover tightly with plastic wrap and place in the fridge. Chill until set, for a minimum of 4 hours. 8-12 hours is best.

Slice into bars and serve. Add a dollop of whipped cream and a pinch of cinnamon to serve, if desired.