Preheat the oven to 300 degrees F. 

Crush graham crackers until they are fine crumbs. Stir in the unsalted butter, cinnamon and sugar. Mix until the crumbs are moist (sand like texture).

Line a muffin pan with cupcake liners. Add the crumbs to the bottom of each cupcake liner. Press down firmly on the crumbs.

Make the cheesecake filling - add room temperature cream cream to a bowl of a stand mixer. Mix until smooth. 

Add powdered sugar and almond extract to the cream cheese. Beat for 2 minutes. 

Add egg whites one at a time on low until incorporated. Please do not overbeat the mixture.

Take half of the cheesecake mixture and divide it among the muffin cups.

Make the pumpkin swirl - mix the pumpkin puree, cinnamon, allspice and flour together in a small bowl. Add ¼ cup cheesecake mixture to the pumpkin swirl. 

Take the pumpkin swirl and add ½ tablespoon to each muffin pan.

Add remaining cheesecake mixture to the muffin pan.

Add the remaining pumpkin swirl on top of each individual cheesecake.

Take a toothpick and swirl through each individual cheesecake until you get a nice swirl.

Bake for 25-30 minutes.