Step 1: Prepare the Crust
Line every cup of a mini muffin tin with paper liners. In a food processor or zip-top bag, crush the gingersnaps into fine crumbs. Mix crumbs with melted butter, 1 tbsp sugar, and ¼ tsp cinnamon until it resembles wet sand. Spoon about 1 heaping teaspoon of mixture into each liner. Use a small tamper, the back of a spoon, or a shot glass to press the crumbs firmly and evenly into a compact layer. Place the tin in the freezer for 15 minutes to set.

Step 2: Whip the Cream Base for the Filling
In a large chilled bowl, using an electric mixer, whip the 1 ¼ cups of cold heavy cream with the 2 tablespoons of powdered sugar until stiff peaks form. Be careful not to over-whip. Scoop the whipped cream into a separate bowl and set aside in the fridge. No need to clean the mixer bowl.

Step 3: Make the Pumpkin Cheesecake Base
In the same mixer bowl (now using the paddle attachment if using a stand mixer), beat the softened cream cheese on medium speed until completely smooth and creamy, about 2-3 minutes. Add the brown sugar and beat for another minute until combined. Scrape down the bowl. Add the pumpkin puree, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt. Beat on medium until the mixture is completely uniform and smooth, scraping the bowl once more.

Step 4: Fold and Complete the Filling
Using a spatula, gently fold the reserved whipped cream into the pumpkin-cream cheese mixture in two additions. Fold until no white streaks remain and the filling is light, smooth, and uniform in color. Be gentle to maintain the airy texture.

Step 5: Fill the Cups
Remove the crust-lined tin from the freezer. Spoon or pipe the pumpkin cheesecake filling into each cup, filling to just below the top of the liner. Smooth the tops with a small spoon or offset spatula. Gently tap the tin on the counter to remove any air bubbles.

Step 6: Chill to Set
Refrigerate the filled cheesecake bites, uncovered, for at least 4 hours. For best results and fully set flavor, cover loosely with plastic wrap and chill overnight.

Step 7: Garnish and Serve
Just before serving, make the cinnamon whipped cream: In a chilled bowl, whip the 1 cup of heavy cream with 2 tbsp powdered sugar and ½ tsp cinnamon until medium-stiff peaks form. Pipe or dollop a small amount onto each chilled bite. Drizzle with caramel sauce and sprinkle with chopped toasted pecans and a dusting of cinnamon. Serve cold