Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter until well-mixed and crumbly. Press mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until golden, then cool completely.

Beat the cream cheese using an electric mixer on medium speed until smooth, about 2-3 minutes. Gradually add granulated sugar, mixing well. Incorporate eggs one at a time. Add eggnog, nutmeg, cinnamon, and vanilla extract, blending until fully integrated.

Pour the creamy filling over the cooled crust and smooth the top. Cover with plastic wrap and refrigerate for at least 4-6 hours, or until firm.

Once the Eggnog Cheesecake is done, leave in the oven with the door slightly ajar for one hour to prevent cracking. Refrigerate for another 2-3 hours.

Run a knife around the edges of the springform pan to remove the cheesecake. Slice into wedges and serve garnished with whipped cream and sprinkles of nutmeg or cinnamon.