Preheat the oven to 350 F, and line a standard cupcake pan with 17 paper liners.
In the bowl of your stand mixer fitted with the paddle attachment, beat the butter, granulated sugar and brown sugar for about 5 minutes, scraping the bowl occasionally, until very light and fluffy.
Add the eggs, one at a time, beating well after each addition, and scraping the bowl down, then add the vanilla.
In a separate bowl, sift together the flour, graham cracker crumbs, baking powder, salt and cinnamon. With the mixer on low, add the dry ingredients in three additions, alternating with the buttermilk, starting and ending with the dry ingredients. Use a large spatula to stir in any remaining streaks of flour.
Use a 1/4 cup measuring cup to spoon the batter into the paper liners, filling them no more than 3/4 full.
Bake the cupcakes on the center oven rack for about 18 minutes, until a toothpick comes out clean. Note that these cupcakes bake very level, and won't have a domed top. Cool completely before frosting.