I agree with BrewWNC. When I need to free up space/keg, I just bottle out whatever is left in there.
That said, there's nothing wrong with just taking the keg out of the fridge/freezer for a few weeks. It won't go bad, but its *possible* you might get some heat impact. Most beers are best when kept cold after fermentation. The hop aroma in IPAs especially will diminish over time in warmer environments. It's why (or so I've heard) Vinnie C at Russian River Brewing Company refuses to sign a distributor who won't guarantee the refrigeration of the beer throughout 100% of the shipping/final sale process.
A couple of weeks down at 60F in the basement should be fine. I use a single upright refrigerator for both fermentation and serving. When I'm fermenting a batch, the kegs get in the 60s for a week or two, and I continue to serve myself with them. It's an interesting take on how serving temperature changes the flavor and aroma perception I get. Plus, beer served at 60F has ZERO chill haze