Preheat oven to 325 degrees.
Mix the crushed graham crackers with 2 Tablespoons of sugar, Cinnamon, and allspice. Pour in melted butter and stir until mixture is evenly coated. Divide graham cracker mixture among 24 paper lined muffin cups (about a heaping Tablespoon to each). Firmly press mixture into an even layer. Bake in preheated oven 5 minutes. Remove from oven and allow to cool while preparing filling.
Mix brown sugar, 1/2 cup granulated sugar, flour, cinnamon, nutmeg, ginger, and cloves until no clumps remain. Add cream cheese to a stand mixer or large mixing bowl, then incorporate the sugar mixture into cream cheese, blend together until smooth. Mix in eggs one at a time. Blend in pumpkin and vanilla, then mix in heavy cream. Tap bowl against counter-top to release excess air bubbles. Divide mixture over graham cracker crust in muffin liners, adding about 1/4 cup to each cup and filling nearly full. Bake in preheated oven until nearly set, about 20 – 25 minutes. Remove from oven and allow to cool on a wire rack at room temperature for 30 minutes. Then transfer to refrigerator and chill until set. Top with caramel sauce. Store in refrigerator in an airtight container.
One simple method to making a caramel sauce is to start with soft or chewy store-bought caramel candies. Slowly melt over medium-low heat with 1-2 Tablespoons of cream until smooth. Or you can try some from scratch:
Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Reduce while whisking gently for 5 to 7 minutes until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly. You can pour into a jar to store. You can get even more creative with your caramel by adding spices or other flavors. One of my favorite is roasted ginger.