Combine the graham cracker crumbs and melted butter in a bowl until evenly mixed.

Press the mixture firmly into the base of a springform pan to create the crust.

In a separate bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.

Add the eggnog, vanilla extract, nutmeg, and cinnamon, then mix again until fully incorporated.

Pour the filling over the prepared crust and smooth the top evenly.

Cover and refrigerate for at least 4 hours, or until fully set.

Before serving, spread or pipe whipped cream on top and sprinkle lightly with nutmeg.