Preheat your oven to 350°F (175°C). Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl and press into a 9-inch springform pan. Bake for 8-10 minutes until golden and let cool.

In a mixing bowl, beat cream cheese and brown sugar until creamy. Add eggs one at a time, mixing well. Stir in pumpkin puree, pumpkin spice, and vanilla extract until smooth.

Pour the cheesecake filling onto the cooled crust and bake for 50-60 minutes until the edges set but the center jiggles slightly. Turn off oven and leave the door cracked for 1 hour.

Cool the cheesecake at room temperature, then cover and refrigerate for at least 4 hours or overnight.

Remove the springform pan sides. Top with whipped cream, candy pumpkins, and drizzle with melted chocolate for decoration.