Begin by preheating the oven to 300 degrees F.
Using a food processor or a bag and rolling pin, crush the graham crackers until they are fine crumbs. Mix together with the unsalted butter, cinnamon, and sugar until the crumbs are moist. They should be a sand-like texture.
Place cupcake liners in the muffin pan. Then, spoon the crumb mixture into the bottom of each cupcake liner and press down firmly. Set aside.
Add room temperature cream to the bowl of a stand mixer and mix until smooth.
Add in the powdered sugar and almond extract to the cream cheese and beat for 2 minutes.
Then, add the egg whites one at a time, mixing on low until fully incorporated. However, take care not to overbeat the mixture.
Divide the cheesecake mixture in half and set aside one of the halves. Using half of the mixture, divide it among the muffin cups.
To make the pumpkin swirl, mix together the pumpkin puree, cinnamon, allspice, and flour together in a small bowl. Add ¼ cup cheesecake mixture to the pumpkin swirl.
Spoon ½ tablespoon of the pumpkin swirl mixture to each muffin pan.
Add the remaining cheesecake mixture to the muffin pan on top of the pumpkin swirl mixture.
Finally, add the remaining pumpkin swirl on top of each individual cheesecake.
Using a toothpick, swirl through each individual cheesecake until you get a nice swirl.
Place in oven and bake for 25-30 minutes.