1. Preheat your oven to 325°F. Line a muffin tin with paper liners to ensure easy removal of the bites.
2. In a medium bowl, mix the graham cracker crumbs, melted butter, granulated sugar, and 1/2 teaspoon of cinnamon. Press about a tablespoon of the mixture into the bottom of each muffin liner to form a crust.
3. In a large bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, brown sugar, vanilla extract, nutmeg, and ginger, and mix until well combined.
4. Beat in the egg until fully incorporated. Be careful not to overmix, as this can cause the cheesecake to crack.
5. Fill each muffin liner with the cheesecake mixture, about 3/4 full.
6. Bake for 18-20 minutes, or until the centers are set. They should have a slight jiggle when gently shaken.
7. Allow the bites to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
8. Once cooled, roll each bite in the cinnamon sugar mixture, ensuring a generous coating.

One tip from my kitchen to yours: use a cookie scoop for even distribution of the cheesecake mixture, ensuring each bite is uniform and picture-perfect.