Line a baking sheet with parchment. In a bowl with a hand mixer, whip cream cheese, pumpkin puree, brown sugar, pumpkin pie spice and vanilla extract until smooth.
Using a 2-tablespoon scoop, drop balls of the cheesecake mixture onto the prepared baking sheet. Place the baking sheet in the freezer and freeze until solid, 1 to 2 hours.
Melt the white chocolate in a double boiler or a heatproof bowl set over (not in) a pot of simmering water, stirring constantly to evenly melt. Remove 4 cheesecake balls from the freezer at a time. Working quickly, dip each ball into the chocolate using a fork. Tap your fork on the side of your bowl to remove the excess chocolate and sprinkle with crushed honey graham crackers and a pinch of cinnamon.
Place on a parchment line platter and refrigerate until ready to serve.
For the pumpkin pie spice, if you can’t find it prepackaged in stores, you can create your own. All you need is 3tbsp ground cinnamon, 2 tsp ground ginger, 2 tsp ground nutmeg, 1 1/2 tsp allspice and 1 1/2 tsp ground cloves. Mix spices together in a bowl and you have yourself pumpkin pie spice.