In a medium bowl, combine the graham cracker crumbs and melted butter.
Transfer the graham cracker mixture to a 9-inch springform pan, pressing into the bottom evenly and going up 1-inch on the sides.
In a large bowl, combine the cream cheese and heavy cream and beat until smooth, about 3-4 minutes.
Add the sugar, pumpkin, cinnamon, nutmeg, ginger and vanilla extract and beat until smooth and fluffy.
Pour the cream cheese mixture into the springform pan, cover with plastic wrap, and refrigerate for 6-8 hours.
Top with whipped cream if desired, slice, and enjoy!