Melt the butter in a microwave safe bowl. Then add in the graham cracker crumbs and 1 ½ Tablespoons of sugar. Mix together well and divide evenly into the bottom of 10-12 muffin tin cups that have been lightly greased. Press gently with fingers into the bottom of each cup.
In a medium size mixing bowl combine the cream cheese, ⅓ cup sugar, egg and vanilla. Beat with a hand mixer until smooth.
Remove about ¼ of the cream cheese mixture and put into a small mixing bowl and add the pumpkin puree and pumpkin pie spice to it.
Spoon the plain cheesecake mixture divided evenly among the 12 muffin cups. Fill them about ½ to ⅔ full. Then drop 1 Tablespoon of the pumpkin/cream cheese mixture on top of each muffin and swirl with a small knife or a toothpick.
Bake in a 300℉ oven for about 30 minutes. Rotate the pan halfway through the cooking time. Let them cool completely in the pan and then remove. Store in the refrigerator.