For the Crust: Make your Graham cracker cookie crumbs by using a food processor or simply place in a plastic bag and crush using a rolling pin. Mix Graham Crackers, melted butter, sugar and vanilla extract in a bowl. Spread in the bottom of a 9" springform pan and up 1 1/2 inch on the side. Place in freezer to harden.
For the Filling: Preheat Oven at 350°F. Using an electric mixer blend cream cheese on low speed in a mixing bowl. Use spatula to scrape sides and paddle of mixer. Add in the brown sugar slowly and continue to beat until creamy. Add in vanilla extract, nutmeg, cinnamon and apple sauce and mix until blended. Add in eggs one at a time and continue to mix a lowest speed until eggs are incorporated in the batter.
Pour the mixture into your crust and use offset spatula to help scoop out the batter. Bake for hour or until center jiggles and the top is slightly brown. Remove from oven and let cool on a wire rack. Place in the refrigerator and allow to set.
For the Topping: In a chilled-bowl, whip cream on medium-thip speed until soft peaks form. With the mixer still running, sprinkle sugar into cream and continue to whip until firm peaks form.