Lightly grease a 9-inch springform pan.
Combine gingersnap crumbs, brown sugar, cinnamon, and melted butter until even. Press over the bottom of the pan and up about 1-inch of the sides, using the bottom of a measuring spoon to get the crust as even as possible. Freeze for 15 minutes while preparing filling.
In the bowl of a standing mixer (or using hand mixer), beat heavy / whipping cream on high until stiff peaks form, 4 to 5 minutes.
Scrape whipped cream into a small mixing bowl and set aside.
Return bowl to the standing mixer (no need to wipe it out first). Add cream cheese, pumpkin puree, white sugar, pumpkin pie spice, and vanilla. Mix on medium speed until smooth.
Gently fold whipped cream into the pumpkin mixture until evenly combined.
Spread filling evenly into pie crust.
Refrigerate until firm, 3 to 4 hours.
If you’d like, decorate the top with whipped cream, chopped toasted pecans, and / or a dusting of cinnamon.
Slice and serve!