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Preheat oven to 350°.
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Line 24 regular sized muffin tins with paper liners.
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In a medium mixing bowl, combine graham cracker crumbs, 1/4 cup sugar, 1/4 cup brown sugar, and melted butter; mix well.
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Divide evenly among lined muffin tins (approx. 1 1/2 Tablespoons each) and press down firmly. Chill while filling is being prepared.
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In a large mixing bowl, combine pumpkin, 1/2 cup brown sugar, eggs, cinnamon, nutmeg, ginger, and salt. Mix well.
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In a separate bowl combine softened cream cheese, 1/2 cup sugar, and vanilla extract. Blend until creamy.
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Combine the pumpkin mixture with the cream cheese mixture; blend until smooth.
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Scoop 1/3 cup filling into each muffin cup.
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Bake at 350° for 25-30 minutes or until centers are set.
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Cool on a wire rack; refrigerate, covered, 2-3 hours or until ready to serve.
