In a medium bowl, stir together the graham cracker crumbs, granulated sugar, cinnamon, and salt. Pour in the melted butter and mix until the crumbs are evenly moistened and resemble wet sand — the mixture should hold together when you squeeze a small amount in your fist.

Press the crumb mixture firmly and evenly into the bottom and about 1 inch up the sides of a 9-inch springform pan. Use the flat bottom of a measuring cup or straight-sided glass to pack it tightly and create a level base. Transfer to the refrigerator to chill for at least 20 minutes while you prepare the filling.

Pour 1 cup of the cold heavy whipping cream into a large clean bowl. Using a hand mixer or stand mixer fitted with the whisk attachment, beat on medium-high speed until soft peaks form — the cream should mound gently and the peak should droop over when you lift the beaters. Do not over-whip. Set aside.

In a separate large bowl, beat the softened cream cheese on medium speed for 2–3 minutes until completely smooth, fluffy, and free of any lumps. Scrape down the sides of the bowl frequently.

Add the pumpkin purée, sifted powdered sugar, cinnamon, ginger, nutmeg, cloves, and vanilla extract. Beat on medium speed until the mixture is fully combined, smooth, and uniformly orange, about 2 minutes. Taste and adjust the spices if desired.

Using a rubber spatula, gently fold the whipped cream into the pumpkin cream cheese mixture in two additions. Use slow, wide folding strokes from the bottom of the bowl up and over — do not stir or beat, as you want to preserve the air in the cream. Fold only until just combined and no white streaks remain.

Spoon the filling into the chilled graham cracker crust and use an offset spatula or the back of a large spoon to smooth it into an even layer. Gently tap the pan on the counter a couple of times to release any air pockets.

Cover the pan loosely with plastic wrap and refrigerate for a minimum of 6 hours, or overnight for best results. The cheesecake is ready when the filling is firm, set, and does not jiggle in the center when you gently shake the pan.

Just before serving, make the whipped cream topping: beat the remaining 1 cup of cold heavy cream with the powdered sugar and vanilla extract until soft, billowy peaks form.

Run a thin knife around the inside edge of the springform pan, then release and remove the collar. Transfer the cheesecake to a serving plate or cake stand. Dollop or pipe the whipped cream generously over the top, and dust lightly with ground cinnamon. Slice with a sharp knife dipped in hot water and wiped clean between cuts for the cleanest slices. Serve immediately.