Combine graham cracker crumbs, melted butter & 1/3 cup granulated sugar in a small bowl & mix until all crumbs are moist.

Transfer to a 9×9 baking dish lined with parchment paper & press firmly to flatten out into a smooth layer.

Place in freezer to set while you mix your cheesecake.

Beat cream cheese, pumpkin, remaining granulated sugar & pumpkin pie spice in a large mixer bowl until well combined.

Fold in the thawed whipped topping.

Spoon into chilled crust & refrigerate at least 3 hours or until firm.

When serving, remove from pan by pulling up on parchment paper, cut into squares & top each square with a dollop of whipped topping & fall sprinkles.