1. Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners.
2. In a small bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated.
3. Press about a tablespoon of the crumb mixture into the bottom of each muffin cup to form the crust. Bake the crusts for 5 minutes, then set them aside to cool.
4. In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the maple syrup, vanilla extract, cinnamon, and a pinch of salt, mixing until well combined.
5. Fold in the chopped pecans, reserving a few for garnish.
6. Spoon the cream cheese mixture evenly over the cooled crusts, filling each cup almost to the top.
7. Bake for 15-18 minutes or until the centers are just set. Allow the bites to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
8. Once cooled, sprinkle the tops with powdered sugar and the reserved pecans for a little extra flair.

From my experience, make sure your cream cheese is at room temperature before you start. It blends much more smoothly and helps avoid any lumps in the cheesecake filling.