Preheat oven to 350 degrees F (180 degrees C). Line a 24-mini muffin tin with liners.
In a small bowl, mix the Graham Cracker Crumbs (1/2 cup), Light Margarine (1 1/2 tablespoon), and Ground Cinnamon (1/2 teaspoon) together. Divide over your 24 mini liners and pat down.
Bake the crust in oven for 4 to 5 minutes.
Use an electric mixer to beat together Light Cream Cheese (6 ounce), Granulated Sugar (1 tablespoon), All-Purpose Flour (1/2 tablespoon), Egg (2). Canned Pumpkin Purée (1/4 cup), Vanilla Extract (1/2 teaspoon), and Ground Nutmeg (1/2 teaspoon). Spoon into muffin liners. Bake in oven for 14 minutes.
Let cool and then chill in fridge for 1 hour. When ready to serve, top with Whipping Cream (to taste), Ground Cinnamon (to taste), and Pumpkin Seeds (to taste).