Preheat oven to 350 degrees F. Line a 9X13 baking pan with parchment paper or foil.
Crush up the graham crackers in a food processor to make the graham cracker crust.
Mix together the crust ingredients in a medium size mixing bowl then press into the bottom of the 9X13 baking pan.
Next, cream together with a hand held mixer on high, the cream cheese and the sugar until the mixture is light and fluffy.
Reduce the speed to medium and add in the eggs, one at a time. Mix until well combined and the mixture is smooth.
Spread half of the cheesecake batter mixture onto of the crust in the 9X13 baking pan. This creates the cheesecake layer.
In a bowl combine canned pumpkin and pumpkin pie spice with the remaining cream cheese mixture.
Carefully spread the pumpkin and cream cheese mixture on top of the cream cheese mixture in the pan.
Bake uncovered for 40-45 minutes until set and slightly firm.
Allow the bars to cool completely at room temperature and then chill in the refrigerator before cutting and serving.
Chill the bars for a minimum of 4 hours but overnight is ideal so that they can fully set.
Top with the whipped cream when serving and enjoy!