Preheat your oven to 300°F. Line a 13x9-inch baking pan with parchment paper, allowing some overhang for easy removal.

Mix the graham cracker crumbs with melted butter until well combined. Press the mixture into the bottom of the prepared pan to form a crust. Set aside.

In a large bowl, beat the softened cream cheese with sugar until light and fluffy. Add eggs one at a time, mixing just until incorporated.

Spread half of the cream cheese mixture over the crust evenly. To the remaining mixture, add the canned pumpkin and pumpkin pie spice, stirring until smooth.

Carefully layer the pumpkin mixture over the cream cheese layer in the pan. Smooth the top with a spatula.

Bake for 50 minutes, or until the center is just set. Turn off the oven, open the door slightly, and allow the cheesecake to cool gradually for about 1 hour.

Refrigerate the cheesecake for at least 3 hours. When chilled, lift out using the parchment paper and cut into bars.

Serve each bar with a dollop of whipped cream and a sprinkle of pumpkin pie spice.