Preheat oven to 300 degrees F and line a 9 x 13-inch pan with parchment paper, allowing the excess to come up and over the sides of the pan.
In a large bowl, melt the butter in the microwave. Remove from the microwave and stir in the remaining crust ingredients, mixing until evenly blended.
Pour crust mixture into the prepared pan and evenly press into the bottom of the pan with your hands.
Bake the crust for 12 minutes.
While the crust is baking, add the cream cheese to a large bowl or stand mixer fitted with a whisk attachment and beat on medium speed until smooth.
Mix in the pumpkin, brown sugar, flour, extracts, and spices and beat on medium-high for about 1-minute until fully combined, make sure to scrape down the sides of the bowl as necessary.
Beat in the eggs one at a time, mixing just until combined between each addition. The mixture should be smooth.
Pour filling mixture over the baked crust and return to the oven for 30 to 35 minutes. Remove from oven and place on a wire rack to cool for 2 hours, then transfer to the fridge to cool for at least another 2 hours or overnight.
When ready to serve, make and top with whipped cream and a sprinkle of cinnamon sugar.
Chill bowl and beater attachments (whisk) in the freezer for 10-15 minutes.
Remove from freezer and add cream and vanilla to the bowl, place sugar close by.
Begin beating/stirring on low for about 2 minutes until you get a nice foam going.
Increase the speed to medium.
Add the sugar a tbsp at a time at the 3, 4, 5-minute marks.
If using a stand mixer, scrape down sides of the bowl at the 4-minute mark.
Beat for one to two minute after the last addition of sugar or until soft peaks form.
Do not over beat, we're making whipped cream, not butter here.