Prepare Muffin Tin: Line a 12-cup muffin tin with paper liners and spray the liners with cooking spray.

Make Crust: In a large bowl, combine the crushed graham crackers, melted butter, sugar, and salt. Stir until completely moistened.

Press Crust into Liners: Press the graham cracker mixture firmly into the bottom of the paper liners. Set aside.

Make Filling: In a large bowl, beat the softened cream cheese with a hand mixer until light and fluffy. Add the sugar, Cool Whip, vanilla extract, cinnamon, and salt. Mix until combined.

Fill Crusts: Pour the cheesecake filling over the graham cracker crusts, filling each liner almost to the top.

Sprinkle with Cinnamon Sugar: Sprinkle the tops of the cheesecakes generously with cinnamon sugar.

Make Icing: In a small bowl, combine the powdered sugar, softened cream cheese, and whole milk. Whisk until smooth. Transfer the icing to a small piping bag or a small Ziploc bag with the corner snipped off.

Pipe Icing: Pipe a swirl of icing onto the center of each cupcake.

Chill: Refrigerate the cheesecakes until firm, about 4 hours. This allows the filling to set completely.

Serve: Enjoy!