In a medium bowl, mix the graham cracker crumbs, melted butter, ground cinnamon, and nutmeg until well combined.

Press the mixture firmly into the bottom of an 8-inch pie dish and place it in the refrigerator to chill while preparing the filling.

In another bowl, beat the softened cream cheese with a mixer until it’s smooth and creamy.

Gradually add the milk, continuing to beat until fully incorporated.

Sprinkle the sugar-free pudding mix over the cream cheese mixture and beat until the filling is thick and creamy.

Spoon half of the cheesecake filling into the chilled crust and layer half of the sliced strawberries over the cheese filling.

Repeat this step with the remaining filling and strawberries.

Place the cheesecake back in the refrigerator and let it chill for at least 1 hour before serving.

When ready to serve, cut the cheesecake into generous slices, ensuring to include strawberries in each piece.

Garnish each slice with a dollop of whipped cream or cinnamon, if desired.

Consider serving on a chilled plate or with a scoop of sugar-free vanilla ice cream.