In a medium mixing bowl combine graham crackers and melted butter, mix then press into the bottom of a 13X9 dish. Refrigerate while making the cheesecake filling.
In a large mixing bowl, mix together the pudding and milk. Then mix in the pumpkin puree, cinnamon and vanilla extract until combined.
Spread the cheesecake filling over the chill crust. Then carefully spread the pumpkin mixture on top of the cheesecake filling. Lastly, spread the whipped cream on top and garnish with some pumpkin pie spice.
Let chill in the refrigerator for at least 1 hour before serving. ENJOY!