Place the graham crackers in a blender or food processor and pulse until they form fine crumbs. Add the melted butter, both sweeteners, and cinnamon, then pulse again until the mixture is well combined and has a sandy texture.

Spoon approximately 3 tablespoons of the crust mixture into each serving cup, pressing it down gently to create an even layer. Reserve a small portion of the crust mixture to use as a topping, if desired. Set the cups aside.

In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and mix on medium speed for about 2 minutes until it becomes smooth and creamy. Pause to scrape down the sides of the bowl.

Add the pumpkin puree, pumpkin pie spice, instant pudding mix, and milk to the bowl. Continue mixing until all the ingredients are well incorporated and the filling has a smooth consistency.

Using a spatula, gently fold the whipped topping into the cream cheese mixture until fully combined, creating a light and airy texture.

Evenly divide the filling into each of the prepared serving cups over the graham cracker crust layer.

If serving right away, top each cup with a swirl of canned whipped cream and sprinkle the reserved graham cracker crumbs on top for added crunch and flavor.

Serve immediately and enjoy this creamy, no-bake dessert!