Add the graham crackers to a food processor and pulse until they turn into crumbs

Place the graham cracker crumbs, melted butter, salt, and brown sugar in a bowl and mix to combine

Line an 8 by 8 baking pan with parchment paper (leave enough overhang on the sides so that you can pull the bars out after), then press the graham cracker crust into the bottom in an even layer. Use your hands to press it down firmly into the pan

Using either a kitchenaid or hand mixer, beat the cream cheese until fluffy. Add the pumpkin, brown sugar, and vanilla extract and beat again until combined

In a separate bowl, whip the heavy cream until stiff peaks form

Fold the whipped cream into the cream cheese pumpkin mixture until combined and smooth

Pour the cheesecake filling onto the graham cracker crust and smooth out the top using a rubber spatula

Cover and chill the no bake cheesecake bars in the fridge overnight

Grab the parchment paper sides and lift the bars from the pan. Cut the pumpkin cheesecake bars into 16 squares and serve