In a large mixing bowl, beat softened cream cheese with a hand mixer until smooth, about one to two minutes.

Add the pumpkin puree, vanilla extract, powdered sugar, brown sugar, and all of the spices. Mix until well combined.

Gently fold in ¾ cup of thawed whipped topping and set the mixture aside.

Place the graham crackers in a plastic food storage bag and crush with a rolling pin until they are fine crumbs.

Pour the crumbs into a clean mixing bowl and combine with melted butter using a fork.

Spoon half of the graham cracker crust into eight 4-oz. mason jars.

Fill each jar with one large spoonful of the no-bake pumpkin cheesecake mixture and use the back of a spoon to even out the filling. Repeat the layers.

Place the jars in the fridge and chill until set (about four hours).

To serve, top with a dollop of whipped cream and add more graham cracker crumbs, ground cinnamon, or warm caramel sauce if desired.