Pulse the graham crackers in a food processor until it looks like flour. It's okay if there are a few larger pieces in there. Add the melted coconut oil, sugar, and salt, and pulse until everything is well incorporated. The mixture should look a bit like wet sand.

Line 12 muffin tins with liners. I liked using silicone liners over paper ones. Pour about 1 and 1/2 tablespoons of the crust into each muffin tin and pack the graham crackers down the bottom. Freeze the crust until you're ready to spoon the cheesecake filling on top. You might have a bit of the graham cracker mixture leftover.

Clean the food processor and then add the cream cheese, pumpkin puree, and all the spices. Mix until everything is well incorporated. Pour the filling out into a medium bowl, and fold in the whipped cream. Take the crusts out of the freezer, and fill each cup with the cheesecake mixture (about two large spoonfuls per cup). Freeze for 1 to 1.5 hours or until the cheesecake is set.

When you're about ready to eat the cheesecakes, prepare the pecan caramel sauce by melting the brown sugar, vegan butter, and soy milk together in a small saucepan over medium heat. Once the mixture bubbles, turn off the heat. Stir in the pecans. Let the sauce cool for 5-10 minutes before serving.

Serve the cheesecakes with a bit of pecan caramel sauce. These cheesecakes can stay frozen in a sealed bag for a few weeks.