Preheat oven to 325 degrees.
Combine softened cream cheese, sugar and vanilla in a large bowl or mixer and beat until smooth.
Add in eggs one at a time until blended.
Grease a muffin pan.
Mix together graham cracker crumbs, reserved sugar and cinnamon until well blended.
Press a layer of the graham cracker mixture into the bottom third of each muffin tin reservoir.
Take out 1 cup of batter in the mixing bowl and spread it into the bottom of crust, filling it about halfway full.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir until blended.
Add the remaining batter to the top of each muffin tin.
Bake in preheated oven for 30 minutes, or until center is almost set.
Let it cool and refrigerate overnight or for 3 hours.
When serving, top with whipped cream and sugar pecans, if desired.