Add the graham crumbs, brown sugar and cinnamon to a medium bowl. Mix these ingredients together with a fork until the sugar and cinnamon are distributed evenly throughout. Add the melted butter and mix everything together until everything is evenly combined. Spoon the mixture evenly into 8 mason jars and press it down as best you can with the back of a spoon or your fingers. Place the jars in the fridge to let the crust set while you prepare the cheesecake.

Using a stand mixer or a hand-held mixer, whip the cream cheese (make sure it's at room temperature first!) for about 2-3 minutes until it's creamy and smooth. Add the powdered sugar 1/2 cup at a time, continuing to mix at high speed and scraping down the bowl often to ensure the powdered sugar is distributed evenly throughout and there are no lumps.

Add the pureed pumpkin and spices and mix on high until they're completely incorporated, scraping down the bowl a few times as you mix. Fold in the whipped topping gently using a rubber spatula, just until the mixture is smooth and you can't see any streaks of whipped topping.

Remove the jars from the fridge and spoon the cheesecake mixture into the jars on top of the crust, making sure the cheesecake mixture is distributed evenly among the jars. Place the lids on the jars and refrigerate the cheesecakes for 4-6 hours.

After the cheesecakes have spent several hours in the fridge to firm up, add 2 cups of low-fat whipped topping to a piping bag fitted with a large star tip. Swirl about 1/4 cup of the whipped topping onto the top of each cheesecake and then drizzle 1 tablespoon of caramel sauce over the whipped topping.

Serve immediately and enjoy!!