In a medium bowl, combine graham cracker crumbs with melted unsalted butter until fully coated and crumbly. Press into the bottom of a 9-inch springform pan and chill for at least 20 minutes to set.

In a large mixing bowl, beat softened cream cheese until smooth, approximately 2-3 minutes. Gradually add in powdered sugar, vanilla extract, ground cinnamon, nutmeg, ginger, and cloves, mixing for another 2 minutes until well combined.

Gently fold in the canned pumpkin puree using a spatula until fully blended with the cream mixture.

In a separate bowl, whip the heavy whipping cream until stiff peaks form, about 3-5 minutes. Set aside.

Fold the whipped cream into the pumpkin mixture gently to preserve airiness.

Pour the pumpkin filling over the chilled crust. Smooth the top and refrigerate for a minimum of 4 hours or overnight.

Once chilled, remove from the springform pan. Slice and garnish with whipped cream and a sprinkle of cinnamon.