In a medium-sized bowl, combine crushed graham crackers and brown sugar. Stir in the melted butter until cookies are moistened. Add 3 tablespoons of the crust mixture into 4 glasses, pressing gently into an even layer.

In a mixer fitted with a whisk attachment, beat cream cheese until light and fluffy. Add brown sugar and beat until combined. Add vanilla, cinnamon, nutmeg, ginger, and cloves; beat until combined. Fold in pumpkin puree until fully combined. Cover and refrigerate.

In a mixer fitted with a whisk attachment, combine heavy whipping cream and sugar until stiff peaks form.

Gently fold in 1 cup of the Chantilly cream into the pumpkin cheesecake mixture. Reserve the rest of the cream.

Pipe or spoon the pumpkin cheesecake mixture into the glass cups containing the crumb crust. Pipe or spoon a layer of Chantilly cream on top of the pumpkin cheesecake. Sprinkle 2-3 tablespoons of the crumb crust over the Chantilly cream. Repeat layering as desired.

Chill the cheesecakes for at least an hour before serving.