In a medium bowl, mix together graham cracker crumbs, melted unsalted butter, and granulated sugar until well combined. Press this mixture into the bottom of a lined 9x9-inch baking dish and chill for 15 minutes.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the canned pumpkin puree, powdered sugar, vanilla extract, ground cinnamon, nutmeg, and ginger, mixing until thoroughly combined.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture until just combined.

Pour the pumpkin filling over the chilled crust, spreading evenly. Smooth the top with a spatula.

Cover with plastic wrap and refrigerate for at least 3 hours, or overnight.

Once chilled, lift the bars from the dish using the parchment paper. Cut into squares and serve chilled.