Preheat your oven to 325°F (160°C). Line a muffin pan with paper liners, or use a mini cheesecake pan if you’ve got one. Stir together the graham cracker crumbs, brown sugar, cinnamon, and melted butter until it looks like wet sand. Press about a heaping tablespoon into each cavity, packing it down firmly. Bake the crusts for 5–6 minutes, then set aside to cool slightly.

In a mixing bowl, beat the cream cheese and sugar until smooth and fluffy. Mix in the pumpkin, vanilla, and warm spices until combined. Add the egg and beat just until it disappears into the batter — don’t overdo it here. Spoon the mixture evenly over the crusts. Bake for 15–18 minutes, until the centers are set but still have the slightest jiggle. Cool completely in the pan, then chill in the fridge for at least 3 hours (overnight if you can) before topping.

Heat the cream just to a simmer, then pour it over the chopped chocolate. Let it sit for 2 minutes before stirring until smooth and glossy. Cool completely, then chill for 30–45 minutes until slightly thickened. Whip on medium speed until fluffy but still soft — stop before it gets grainy. Pipe or dollop the ganache over the chilled cheesecakes.

In a heatproof bowl set over a pan of simmering water, whisk together the egg whites and sugar constantly until the sugar dissolves and the mixture feels warm (about 160°F if you’re checking with a thermometer). Remove from the heat, then add the cream of tartar and vanilla. Beat on high speed for 5–7 minutes until glossy, stiff peaks form. Pipe or spoon the meringue over the ganache layer, then toast it with a kitchen torch until golden and marshmallow-y.