Preheat oven to 325 F. Prepare muffin tin with liners.
In a large bowl combine graham cracker crumbs with melted butter.
3/4 cup graham cracker crumbs, 1/4 cup melted unsalted butter
Put graham cracker crumbs in the bottom of each muffin liner.
In a large bowl beat cream cheese, egg and greek yogurt using electric mixer.
8 oz cream cheese, 1 egg, 1/3 cup greek yogurt
Add pumpkin puree and vanilla extract. Mix with mixer until well combined. Add flour, cinnamon, nutmeg and sugar. Beat with mixer until smooth.
3/4 cup pumpkin puree, 1/2 tsp. vanilla extract, 1 Tbsp. all-purpose flour, 1/2 tsp. cinnamon, 1/8 tsp. nutmeg, 1/2 cup sugar
Pour the cheesecake mixture into each liner on top of the crust fully.
Bake 30 - 35 minutes. Cool completely before removing from the pan. They will be soft. They are the best on the next day.
Cool completely before decorating.
In a large bowl mix whipping cream with powdered sugar until soft peak, and not runny anymore.
1 cup whipping cream, 2 Tbsp. powdered sugar
Decorate cupcakes with whipped cream and coconut flakes.
1/4 cup unsweetened coconut flakes
Keep mini cheesecakes in refrigerator.