Prepare the graham cracker crust by combining 1 ½ cups crushed graham crackers, ½ cup dark brown sugar, 1 teaspoon cinnamon, and ½ cup melted butter until it resembles wet sand. Line a cupcake tray with liners and press about 1 tablespoon of the crust mixture into the bottom of each liner.

Make the cream cheese filling by beating 8 oz softened cream cheese with ¾ cup granulated sugar and 2 teaspoons vanilla bean paste until smooth. Transfer to a piping bag and set aside.

Prepare the pumpkin batter by whisking together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon cloves, and ¼ teaspoon ginger. In another bowl, whisk 4 large eggs with ½ cup granulated sugar, ½ cup light brown sugar, ½ cup canola oil, and 15 oz pumpkin purée until silky.

Combine wet and dry ingredients carefully, folding until just combined to avoid dense cupcakes. The batter should be thick yet smooth.

Fill each prepared liner halfway with pumpkin batter and pipe 1–2 teaspoons of the cream cheese filling into the center, topping with more batter until liners are ¾ full.

Preheat oven to 350 °F (175 °C). Bake for 18–22 minutes until set. Let cool on a wire rack before frosting.

Prepare the frosting by beating ½ cup softened butter until creamy. Add ½ cup sour cream and 2 teaspoons vanilla, mixing well. Gradually add 4 ½ cups powdered sugar until fluffy.

Decorate the cooled cupcakes by frosting generously and sprinkling crushed graham cracker crumbs on top.