Preheat the oven to 325°F (160°C).
Prepare a 9x13 inch baking pan by lining it with parchment paper, leaving an overhang on the sides for easy lifting.
In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup of sugar; mix until evenly combined.
Press the graham cracker mixture into the bottom of the prepared baking pan, ensuring it is evenly distributed and compacted.
Bake the crust in the preheated oven for about 10 minutes, then remove and let cool slightly.
In a large bowl, beat together the softened cream cheese and remaining 3/4 cup of sugar until smooth.
Add the pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, and salt to the mixture and beat until well combined.
Pour the pumpkin cheesecake mixture over the pre-baked graham cracker crust and spread it evenly with a spatula.
Bake in the oven for 40-45 minutes, or until the edges are set but the center is slightly jiggly.
Allow the bars to cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.
Using the parchment overhang, lift the bars from the pan and cut them into squares for serving.
