For the crust, grease a 9-inch pie dish or springform pan. Mix crushed graham cracker crumbs, melted butter, brown sugar, and granulated sugar until fully combined. Press the mixture into the pan evenly, coating the sides and bottom. Chill in the freezer for 1-2 hours.

Add softened cream cheese and pumpkin to a large mixing bowl. Using a mixer, beat for about 1 minute on low, then increase speed to medium-high for about 3 more minutes. Slowly pour heavy cream into the mixture and continue to mix on medium-high until peaks form (approximately 5 minutes).

While still mixing, add powdered sugar, pumpkin pie spice, and vanilla extract to the mixing bowl. Continue to mix for about 1 minutes, until fully combined.

Spoon mixture into the graham cracker crust, spreading it evenly. Place in the refrigerator to chill for about 8 hours.