Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs and melted butter until well mixed. Press this mixture firmly into the bottom of a greased 9-inch springform pan to form a solid crust. Place the pan in the fridge to chill.

In a large mixing bowl, beat the softened cream cheese until creamy and smooth. Gradually add granulated sugar, continuing to mix. Incorporate the eggs one at a time, then add the vanilla extract until luxurious and silky.

In a small bowl, mix together the brown sugar and ground cinnamon until evenly blended. Set aside this mixture for the cheesecake.

Spread half of the cream cheese filling over the chilled crust. Sprinkle half of the cinnamon mixture over this filling, then pour the remaining cream cheese mixture on top. Add the rest of the cinnamon mixture and use a knife to swirl together for a marbled effect.

Bake the cheesecake for about 50-55 minutes until slightly jiggly in the center. Let it cool to room temperature before refrigerating for at least 4 hours.

Whisk the powdered sugar, milk, and vanilla extract in a small bowl until smooth, adjusting with milk for desired consistency.

Drizzle the prepared glaze over the top of the chilled cheesecake, slice into wedges, and enjoy!