Combine graham cracker crumbs, melted butter, and sugar in a small bowl until the mixture resembles wet sand. Press firmly into a 9-inch pie dish, working the mixture up the sides evenly to create an even crust about 1/4 inch thick throughout.

In a large mixing bowl, beat softened cream cheese with an electric mixer on medium speed for about 2 minutes until completely smooth and creamy. Add both granulated sugar and brown sugar, beating for another minute until well combined.

Fold in the pumpkin puree, vanilla extract, pumpkin pie spice, and salt using a spatula until no streaks of filling remain visible. This cozy no bake pumpkin pie recipe relies on gentle folding to maintain the light texture you'll love.

In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Chill for 5 minutes to ensure it holds its shape perfectly before folding into the pumpkin mixture.

Gently fold the whipped cream into the pumpkin mixture in two additions, being careful not to deflate the air bubbles. Pour into the prepared graham cracker crust and smooth the top with the back of a spoon.

Refrigerate for at least 4 hours, preferably overnight, until the filling sets completely and holds its shape when sliced. The longer chilling time ensures clean, beautiful slices every time.

Top with additional whipped cream and a sprinkle of cinnamon just before serving. The final garnish adds that extra cozy appeal everyone expects from a warm-hearted fall dessert.