Crush the graham crackers in a food processor until fine crumbs form. Transfer to a mixing bowl and mix with granulated sugar, brown sugar, and melted butter. Press this mixture into a 10-inch pie dish and place in the freezer for 30 minutes.

Beat softened cream cheese in a stand mixer until smooth. Mix in ground cinnamon and nutmeg. Slowly add sweetened condensed milk and golden eggnog until well blended.

Switch to a whisk attachment and add cheesecake mix and vanilla pudding mix into the filling. Mix until thick and fluffy.

In a separate bowl, whip heavy cream until stiff peaks form, about 3-5 minutes.

Gently fold the whipped cream into the thickened eggnog filling.

Pour the filling into the chilled crust, smooth the top, cover with plastic wrap, and freeze for at least 4 hours.

Remove the pie from the freezer 10-15 minutes before slicing. Dust with cinnamon and nutmeg before serving.