Gather the ingredients - * Graham cracker crumbs * Butter * Sugar * Cinnamon * Cream cheese * Powdered sugar * Pumpkin pie spice * Salt * Pumpkin puree * Whipped topping * Vanilla extract
In a medium bowl, stir together the graham cracker crumbs, sugar, and cinnamon. Drizzle melted butter over top and mix until well combined.
Firmly press the mixture into the bottom and slightly up the sides of a 9" springform pan. Place into the fridge while preparing the filling.
In a large bowl, cream together the cream cheese, powdered sugar, pumpkin spice, and salt until smooth, about 2-3 minutes.
Add in the pumpkin puree and vanilla. Beat until well combined.
Carefully fold in the whipped topping.
Spoon mixture into the prepared crust, smoothing out the top.
Allow to chill in the refrigerator for at least 4 hours, then serve with extra whipped topping and a sprinkle of cinnamon, if desired.