1. In the bowl of a stand mixer, whip the cream, powdered sugar, and vanilla together on high speed until medium peaks form. Gently fold in the cinnamon and nutmeg.

2. To assemble the cupcakes, spread about 1 tablespoon of the whipped cream on top of a ginger thin. Place another ginger thin on top of the cream to make a sandwich. Spread more whipped cream over the thin and add another thin. Top the final ginger thin with cream. You want to use four wafers per cupcake and end with cream.

3. Place cupcakes in cupcake liners or on a plate and stick in the refrigerator for at least 2 hours. You can refrigerate them overnight. The whipped cream will soften the ginger thins making them soft like cake.

4. When ready to serve, remove the cupcakes from the refrigerator and sprinkle with sprinkles, if desired.