Preheat oven to 350 degrees Fahrenheit and line an 8-inch square pan with parchment paper.
Combine graham cracker crumbs and melted butter, then press firmly into the bottom of the pan.
Bake the crust for 10 minutes and remove from the oven.
Beat the cream cheese and half the sugar until smooth.
Add the eggs and vanilla to the cream cheese mixture and beat until combined.
Remove one-third of the batter into a separate bowl and mix with the pumpkin puree, remaining sugar, and pumpkin spice.
Pour most of the plain cheesecake batter into the crust, then dollop the pumpkin mixture over the top.
Use a knife to swirl the two mixtures together to create a marbled effect.
Bake for 35 minutes or until the center is set.
Cool to room temperature then refrigerate for at least 5 hours before slicing.