Prepare the crust: In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and a pinch of salt. Stir in the melted butter until the mixture resembles wet sand.

Divide the crust mixture evenly between 6-8 dessert cups. Press down firmly with the bottom of a glass to compact. Refrigerate while making the filling.

Make the filling base: In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth and lump-free.

Add the pumpkin puree, 1/2 cup granulated sugar, brown sugar, vanilla, cinnamon, ginger, nutmeg, cloves, and a pinch of salt. Beat until well combined and smooth.

In a separate, cold bowl, whip the cold heavy cream and powdered sugar together until stiff peaks form.

Gently fold about one-third of the whipped cream into the pumpkin mixture to lighten it. Then, carefully fold in the remaining whipped cream until no white streaks remain.

Divide the filling evenly among the chilled crusts. Smooth the tops. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight, until set.

Before serving, garnish with additional whipped cream, a sprinkle of cinnamon, or a drizzle of caramel sauce, if desired.