Divide the graham cracker crumbs evenly among 12 (4-ounce) oversize shot glasses (or other 1/2-cup capacity dessert miniatures), about 1/2 tablespoon crumbs in each. Set them aside.

Using an electric mixer (hand or stand) fitted with beaters, beat the cream cheese until it is smooth (it's important that it is completely smooth at this stage). Add the pumpkin, Truvia Nectar, 1 teaspoon vanilla extract, pumpkin pie spice, and cinnamon. Beat on low speed until smooth, using a spatula to scrape down the bowl intermittently as needed. Gently stir in 2 cups of the whipped topping. Divide the mixture evenly among the shot glasses (pipe it or just fill it), about 1/3 cup in each. Cover them with plastic wrap and refrigerate them for at least 3 hours or until set.

Meanwhile, mix the butter, Truvia Baking Blend, and remaining vanilla in a small bowl.

Place a small nonstick frying pan over medium heat. Add the pecans. Toast them, stirring occasionally, until aromatic and dark brown in color. Turn off the heat and stir in the butter mixture. Transfer them to parchment in a single layer to cool.

When the cheesecakes are set, divide the pecans among them, about 1 teaspoon on each. Top each with a dollop of whipped topping, if desired. Serve immediately.