Remove the cream cheese from the refrigerator about 30–60 minutes before mixing. Using softened cream cheese helps prevent small lumps of cream cheese in the filling.

Crush the graham crackers into crumbs using a mini food processor. Alternatively, place them in a gallon zip-top bag and crush them with a rolling pin.

Add the graham cracker crumbs to a large bowl. Add the melted butter, granulated sugar, ginger, cinnamon, and salt and mix well.

Press the crumb mixture firmly into the bottom of a 9-inch springform pan. If desired, line the bottom of the pan with a parchment round for easier removal. Refrigerate the crust while preparing the filling.

In a separate large bowl, use an electric hand mixer to beat the softened cream cheese, pumpkin puree, granulated sugar, brown sugar, pumpkin pie spice, cinnamon, and vanilla together until smooth.

Use a rubber spatula to gently fold in 1 cup of the whipped topping.

Spoon the cheesecake filling over the chilled crust and spread it into an even layer.

Spread the remaining 2 cups whipped topping evenly over the filling.