Preheat your oven to 350°F (175°C).

Combine graham crackers, dark brown sugar, cinnamon, and melted butter in a bowl. Mix until it resembles wet sand.

Line a cupcake pan with paper liners and press the crust mixture into the bottom of each liner.

Beat cream cheese, granulated sugar, and vanilla bean paste until smooth. Transfer to a piping bag and set aside.

Mix flour, baking soda, baking powder, salt, nutmeg, cloves, and ginger in a large bowl.

In another bowl, combine eggs, dark brown sugar, light brown sugar, canola oil, and pumpkin purée. Fold the wet ingredients into the dry ingredients until just combined.

Fill cupcake liners halfway with pumpkin batter, then pipe cheesecake filling in the center, and top with more pumpkin batter until ¾ full.

Bake for 18–22 minutes until a toothpick comes out mostly clean. Cool for 5 minutes before transferring to a wire rack.

Beat softened butter until light and fluffy, then add sour cream and mix. Gradually incorporate powdered sugar until smooth.

Frost each cupcake and sprinkle crushed graham crackers on top before serving.