For the Spiced Pumpkin Cheesecake Bars: Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper.

In a bowl, combine graham cracker crumbs and sugar. Pour in melted butter and mix until combined. Press mixture into the bottom of the prepared pan.

In a separate bowl, whisk together pumpkin puree, softened cream cheese, sweetened condensed milk, pumpkin pie spice, and vanilla extract until smooth.

Pour the pumpkin mixture over the crust and spread evenly. Bake for 25-30 minutes, or until the center is set.

Let cool completely, then chill in the refrigerator for at least 2 hours before cutting into bars. Top with whipped cream before serving.

For the Jack Skellington Cookies: Melt white candy melts according to package directions. Dip each chocolate sandwich cookie into the melted candy, ensuring it's fully coated. Let excess drip off.

Place coated cookies on parchment paper. While the candy coating is still wet, use a black edible food marker to draw Jack Skellington's face on each cookie. Let harden completely.