In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and stir until the crumbs are evenly moistened. The mixture should resemble damp sand and hold together when pressed.

Transfer the crumb mixture to a 9-inch pie dish. Press it firmly across the bottom and about 1 inch up the sides. Use the bottom of a measuring cup to compact the crust evenly.

Place the softened cream cheese in a large mixing bowl. Beat on medium speed for about 1 minute, until completely smooth. Scrape the sides of the bowl as needed.

Add the pumpkin puree, powdered sugar, vanilla, cinnamon, ginger, nutmeg, and cloves. Beat until the mixture is smooth, evenly colored, and free of visible cream cheese lumps.

In a separate clean bowl, beat the cold heavy whipping cream on medium-high speed until medium-stiff peaks form. The cream should hold its shape when the beaters are lifted without looking grainy.

Add the whipped cream to the pumpkin mixture in two additions. Fold gently with a rubber spatula until the filling is evenly blended and light. Avoid vigorous stirring, which can deflate the whipped cream.

Spoon the pumpkin filling into the chilled graham cracker crust. Spread the top with an offset spatula or the back of a spoon, creating an even surface.

Cover the pie loosely and refrigerate for at least 6 hours, preferably overnight. The filling should feel firm when gently touched and hold a clean slice when cut.

Just before serving, top with the optional whipped cream and a light sprinkle of cinnamon. Slice with a sharp knife, wiping the blade between cuts for cleaner portions.