In a mixing bowl, crush the graham crackers into fine crumbs using a food processor or a rolling pin. Combine the crumbs with granulated sugar, brown sugar, and melted unsalted butter until the mixture resembles wet sand. Press this crumb mixture firmly into the bottom and up the sides of a 10-inch pie dish. Place the crust in the freezer for 10–15 minutes to set while you prepare the filling.

In a stand mixer, beat the cream cheese on medium speed until smooth and creamy—about 2 minutes. Gradually add in the ground cinnamon, freshly grated nutmeg, and sweetened condensed milk, mixing until well combined. Slowly pour in the golden eggnog while continuing to mix until the filling is completely blended and smooth, which should take an additional 2–3 minutes.

Change the mixer attachment to a whisk and add the instant Jell-O cheesecake mix and instant Jell-O vanilla pudding mix to the eggnog filling. Whisk on medium speed until the mixture thickens and holds its shape, typically taking 1–2 minutes.

In a separate mixing bowl, whip the heavy cream on high speed until stiff peaks form—this process takes about 3–5 minutes. Once whipped, gently fold the cream into the eggnog mixture using a spatula.

Carefully pour the rich eggnog filling into the prepared graham cracker crust. Use a spatula to smooth the top evenly. Cover the pie with plastic wrap and return it to the freezer. Allow it to set for at least 4 hours to ensure the pie firms up nicely.

When ready to serve, remove the pie from the freezer and let it soften at room temperature for about 10–15 minutes. Dust the top with ground cinnamon and nutmeg for a festive touch before serving.