Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.

In a medium bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of the springform pan. Bake for 10 minutes.

Beat cream cheese in a large mixing bowl until smooth. Gradually add sugar, mixing until light and fluffy.

Incorporate eggs one at a time, mixing slowly. Stir in vanilla extract and cinnamon.

Pour half of the cheesecake mixture over the cooled crust, sprinkle with cinnamon sugar, then add remaining mixture.

Bake for 60 minutes until edges are set, the center should remain slightly jiggly. Turn off oven and leave cheesecake inside for 1 hour to cool.

Let cheesecake cool to room temperature, then cover and refrigerate for at least four hours or overnight.

Mix powdered sugar with milk for glaze and drizzle over chilled cheesecake before serving.