Preheat oven to 350˚F. Crush up graham crackers and add to a small bowl with melted butter, sugar, cinnamon, and a pinch of salt.
Press the graham cracker crust mixture into your springform pan, working the crust up about 1/2 inch in the pan. Try to get the crust thin and even. A small measuring cup works well for pressing the crust mixture into the pan.
Bake the graham cracker crust for 10-12 minutes, rotating it halfway through. The finished crust should be golden brown. Let it cool before filling it.
Making the Peanut Butter Filling
In a medium bowl with a hand mixer (or a stand mixture with the paddle attachment), add softened cream cheese and peanut butter. Beat until combined.
Slowly add in whipping cream, continue to beat until the mixture is light and fluffy. Beat in powdered sugar and a pinch of salt. The filling should hold its shape. If it's too runny, continue to beat and it should firm up as the cream firms up.
Finishing the Tart
When the crust is cool and the filling done, spoon the filling into the crust and spread it evenly in the tart. Chop up a few bars of various halloween candy and dot the top of the tart with the candy.
Chill the tart for at least two hours so it sets up completely.
Remove the tart from the springform pan, carefully, and slice into wedges for serving.
Notes
Leftover tart will keep fine in the fridge for up to five days.