Combine ingredients in a small bowl and mix to combine.
Press 2 tablespoons of the mixture into mason jars; reserving any extra crumbs to use as a topping.
Refrigerate until the cream cheese filling is ready.
For the Pumpkin Cheesecake:
In a bowl, beat together the cream cheese, white sugar and brown sugar.
Add the pumpkin puree, vanilla and pumpkin pie spice. Beat until well blended.
Add a layer of the pumpkin cheesecake mixture to the mason jars, followed by a layer of whipped topping.
Continue adding the layers until the jars are full ending with a layer of whipped topping, chopped pecans and any extra graham cracker crumbs if desired.
Refrigerate at least 2 hours before serving.
Notes
This recipe should make 8 to 12 parfaits depending on the size of mason jars you use.