Stir the graham cracker crumbs, granulated sugar, and melted unsalted butter until the mixture looks like wet sand. Press it firmly into the bottom and slightly up the sides of a 9-inch springform pan, then chill while you make the filling.

Beat the cream cheese with powdered sugar and light brown sugar on medium speed until completely smooth and lump-free, about 2 minutes. Scrape the bowl as needed so no dry pockets remain.

Add the pumpkin puree, pumpkin pie spice, vanilla extract, and salt, then beat until evenly orange and creamy. Mix just until the color is uniform.

In a separate chilled bowl, whip the cold heavy whipping cream to stiff peaks, about 3 minutes. Stop when the peaks hold their shape clearly.

Gently fold the whipped cream into the pumpkin mixture in two additions until no white streaks remain. Keep the mixture airy and avoid overmixing.

Spread the filling over the crust, smooth the top, cover, and refrigerate for at least 6 hours or overnight until firm. Chill at 40°F/4°C for best sliceable texture.

Run a knife around the edge, release the springform ring, and slice with a knife wiped clean between cuts. Slice while cold so the layers hold together.

Top each slice with whipped cream, a drizzle of caramel sauce, and a pinch of ground cinnamon, then serve cold. Add toppings right before eating for clean presentation.