In a mixing bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Mix until it resembles wet sand.

Press this mixture firmly into the bottom of a 9-inch springform pan.

In a large bowl, beat the softened cream cheese until creamy and smooth.

Add in the pumpkin puree, powdered sugar, cinnamon, nutmeg, ginger, and vanilla. Mix until fully incorporated.

In another bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the pumpkin mixture.

Pour the filling over the crust and smooth it out with a spatula.

Cover with plastic wrap and refrigerate for at least four hours, or ideally overnight.