To make the crust, combine the graham cracker crumbs, sugar, a pinch of salt, and mix. Add the melted butter and mix until combined. The mixture should be able to stick together when you press into a pan. Press the crumb mixture into your prepared pan until it is packed in there tightly.
To make the cheesecake filling, combine the vegan cream cheese, pumpkin puree, maple syrup, coconut oil, pumpkin pie spice, cinnamon and vanilla into a large mixing bowl. Whisk until smooth. Fold in the dairy-free cool whip until combined. Pour the filling on top of the crust and smooth out the top with a spatula.
Place the cheesecake in the freezer to set for 2-4 hours before serving. Serve with dairy-free whipped cream if desired.