1. In a small bowl, mix the graham cracker crumbs, melted butter, and cinnamon until evenly combined.

2. Divide the crumb mixture between 6 small dessert cups and press it lightly into the bottom of each cup.

3. In a medium mixing bowl, beat the softened cream cheese until smooth.

4. Add the eggnog, instant vanilla pudding mix, vanilla extract, and ground nutmeg, then beat until thick and creamy.

5. In a separate bowl, whip the heavy cream with the powdered sugar until soft peaks form.

6. Gently fold the whipped cream into the eggnog mixture until light and fluffy.

7. Spoon or pipe the mousse into the prepared dessert cups over the crumb base.

8. Cover and chill for at least 2 hours, or until set.

9. Before serving, top with whipped cream and a light sprinkle of extra nutmeg or cinnamon.