Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a bowl, combine graham cracker crumbs, melted unsalted butter, sugar, and cinnamon until the mixture resembles wet sand. Press evenly into each cupcake liner.

Bake for 8-10 minutes until slightly golden, then remove from the oven to cool.

In a mixing bowl, beat softened cream cheese until creamy. Gradually add sugar and flour, mixing well.

Incorporate egg whites until light and fluffy, ensuring no lumps remain.

Set aside one-third of the cheesecake filling. Mix pumpkin puree and cinnamon into the remaining filling.

Spoon plain cheesecake into each crust halfway, then dollop pumpkin mixture on top. Use a toothpick to swirl together.

Bake for 30 minutes, checking at 25 minutes. They should appear set yet jiggle in the center.

Cool in the tin for 15 minutes, then transfer to the fridge and chill for at least 1 hour.