Preheat the oven to 325 degrees. Spray a 9x13 baking dish with non-stick cooking spray.
In a small bowl, mix together the graham cracker crumbs and melted butter. Press firmly into the bottom of the prepared baking dish and bake for 5 minutes.
Remove from the oven and set aside.
Use an electric mixer to beat together the cream cheese, sugar, and sour cream in a large bowl until well combined.
Beat in the eggs one a time, mixing each egg until just combined and being careful not to overmix the batter.
Beat in the vanilla, pumpkin puree, and pumpkin spice until just combined. Stir well with a rubber spatula to scrape down the sides of the bowl and ensure everything is mixed together.
Pour the pumpkin mixture evenly over the crust, spreading the batter to the edges.
Combine the sugar and cinnamon for the topping and sprinkle liberally over the cheesecake.
Bake for 40 minutes at 325 degrees or until the center is just slightly jiggly. Turn the oven off and crack the door. Let the cheesecake sit in the warm oven for 45 minutes.
Remove to the counter to cool completely before transferring to the refrigerator to chill completely.
Slice the cheesecake into 20 bars and serve cold.