Preheat the oven to 325°F (163°C). Line a muffin tin with paper liners.
In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until well combined.
Press about 1 tablespoon of the crumb mixture into the bottom of each muffin liner to form the crust.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the pumpkin puree, 3/4 cup sugar, vanilla extract, cinnamon, nutmeg, and ginger to the cream cheese. Mix until fully combined.
Add the eggs one at a time, mixing well after each addition until the batter is smooth.
Pour the pumpkin cheesecake mixture over the crust in each muffin liner, filling them about 3/4 full.
Bake for 20-25 minutes, or until the edges are set and the center is slightly jiggly.
Remove from the oven and let cool at room temperature for about 30 minutes. Then refrigerate for at least 2 hours before serving.