Crush about 1¼ cups of graham crackers into fine crumbs. In a mixing bowl, combine crumbs with granulated sugar, brown sugar, and melted butter. Press mixture into the bottom and sides of a 10-inch pie dish and freeze for 30 minutes.

In a stand mixer, beat softened cream cheese until smooth. Gradually add sweetened condensed milk and golden eggnog while mixing on low speed. Add ground cinnamon and nutmeg, mixing until incorporated.

Switch to a whisk attachment and add cheesecake mix and vanilla pudding mix. Whisk for about 2 minutes until the mixture thickens.

In a separate bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the eggnog mixture.

Pour the filling into the chilled crust, smoothing the top with a spatula. Cover and freeze for at least 4 hours.

Let the pie soften at room temperature for 10-15 minutes before slicing. Dust with additional ground cinnamon and nutmeg before serving.