Add graham crackers to a food processor until fine crumbs form. Add butter and sugar and process until mixed well. Pour crust into a 6" springform pan and flatten. Add cream cheese and sugar and process until smooth. Add eggs and process until mixed well. Add whipping cream, vanilla, pumpkin and pumpkin pie spice. Process until mixed well. Pour into prepared crust. Cover the pan with a paper towel and loosely cover with foil. Place water into the bottom of an Instant Pot. Place the cheesecake onto the trivet and use the handles to place the cheesecake into the instant pot. Close the lid and the quick pressure release valve. Set the instant pot to manual for 30 minutes and let pressure release naturally for 15 minutes after cooking. Open pot and remove cheesecake. Remove the paper towel and foil and let cheesecake set until room temperature. Chill at least 4 hours before serving with whipped topping.