Step 1. Prepare the crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the crumbs are evenly coated. Press the mixture into the bottom of a 9x9-inch baking dish to form a firm crust. Set it aside in the fridge to chill while preparing the filling.

Step 2. Make the pumpkin filling: In a separate mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar and continue to beat until well combined. Stir in the pumpkin puree, vanilla extract, cinnamon, ginger, and nutmeg, mixing until fully combined.

Step 3. Combine with whipped topping: Gently fold in the whipped topping to the pumpkin mixture until it is light and fluffy. Be careful not to deflate the whipped cream.

Step 4. Assemble the dessert: Spoon the pumpkin mixture over the prepared crust and spread it into an even layer. Chill the dessert in the refrigerator for at least 2 hours to allow it to set properly.

Step 5. Serve: Once chilled, top with additional whipped topping and a sprinkle of cinnamon, if desired. Slice into squares and serve cold.