Combine graham cracker crumbs, sugar, and melted butter in a bowl until the mixture resembles wet sand. Press this mixture firmly into the bottom of a lined 9x13 inch baking pan to create an even crust. Bake at 350°F (175°C) for 8-10 minutes until slightly golden, then let it cool.
In a large mixing bowl, beat softened cream cheese until smooth and creamy. Add pumpkin, sugar, eggs, cinnamon, ginger, and salt, then whisk until fully combined and smooth, with no lumps.
Pour the pumpkin filling over the cooled crust, spreading it out evenly with a spatula. Smooth the surface for an even look.
Bake the assembled bars at 350°F (175°C) for 30-40 minutes, or until the filling is set around the edges but still slightly jiggly in the center. Once done, let them cool completely in the pan on a wire rack.
Use cookie cutters to cut shapes like ghosts and pumpkins from the cooled cheesecake and crust. Decorate the top with the shapes for a festive Halloween touch.
Arrange the shapes on top of the bars, and if desired, add additional decorations like mini chocolate chips or colored icing for spooky accents. Serve chilled for best flavor and texture.
