In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until evenly combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to smooth and compact the crust. Chill in the refrigerator while you prepare the filling.
In a large bowl, beat softened cream cheese with sugar and vanilla until light and smooth (about 2–3 minutes). In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture. Add cinnamon if using. Pour the filling into the chilled crust and smooth the top.
Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours or overnight until fully set.
When ready to serve, whip the cream with powdered sugar, cinnamon, nutmeg, and vanilla until soft peaks form. Spread or pipe over the top of the cheesecake.
Garnish with a sprinkle of cinnamon or crushed graham crackers, if desired. Slice and enjoy!
