In a large mixing bowl, blend the sugar, cream cheese, pumpkin, and Greek yogurt until smooth.
Add the eggs (one at a time), vanilla, and ground cinnamon.
Continue blending until no lumps remain and the mixture is smooth and creamy.
Switch to a wooden spoon or spatula and stir the candy into the cheesecake batter.
Pour the cheesecake filling in an even layer into the springform pan.
Sprinkle the surface of the cheesecake with fall sprinkles (if desired) and bake in a preheated oven for 60-70 minutes or until the cheesecake is only just slightly jiggly in the center.
Remove from the oven and allow the cheesecake to cool for 30 minutes on a wire rack.
Run a knife around the diameter of the pan to loosen the cake, and remove the collar from the base of the pan.
Allow the cheesecake to cool completely and refrigerate until ready to serve.
Remove the cheesecake from the refrigerator at least 30 minutes before serving for the best flavor.