Heat the oven to 325°F (165°C). Line a standard 12-cup muffin pan with paper liners.

Make the crust: stir the gingersnap crumbs, sugar, salt and melted butter together until it looks like damp sand. Divide evenly between the liners (about 1 1/2 tablespoons each) and press firmly into the bottoms with the back of a spoon or a small glass. Bake at 325°F (165°C) for 5 minutes, then set aside to cool slightly.

Make the filling: beat the room-temperature cream cheese with both sugars until completely smooth and fluffy, scraping the bowl twice — any lump here stays a lump forever. Beat in the pumpkin, vanilla, pumpkin pie spice, cinnamon and salt until uniform.

Add the eggs one at a time, mixing on low just until each disappears. Stop the moment the batter is smooth: over-beating whips in air, and air is what puffs and cracks cheesecake.

Divide the filling over the crusts, filling each cup nearly to the top. Smooth the tops lightly.

Bake at 325°F (165°C) for 17 to 20 minutes, until the edges look set and the centers still have a gentle jiggle when you nudge the pan — like set jelly, not liquid. They finish setting as they cool; an overbaked mini turns dry and grainy.

Cool in the pan for 30 minutes, then refrigerate for at least 3 hours, ideally overnight. Peel off the liners, top with whipped cream, a dusting of cinnamon and a pinch of crumbs just before serving.