Preheat your oven to 350°F (175°C). Combine graham cracker crumbs, granulated sugar, and melted unsalted butter in a bowl until moistened. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes until lightly golden, then cool.

In a large bowl, beat the softened cream cheese and granulated sugar until smooth. Gradually mix in the pumpkin puree, vanilla extract, and pumpkin pie spice. Add eggs one at a time, mixing gently, then fold in heavy cream.

Prepare a water bath by wrapping the springform pan in aluminum foil. Place it in a larger pan and add hot water halfway up the sides. Pour cheesecake mixture into the crust and bake at 325°F (163°C) for 55-65 minutes.

After baking, turn off the oven and crack the door open. Cool the cheesecake in the oven for 1 hour, then remove and cool completely. Chill in the refrigerator for at least 4 hours or overnight.