Start by crushing the gingerbread cookies in a food processor until they reach fine crumbs. In a bowl, combine the cookie crumbs with melted butter and stir until the mixture resembles wet sand. Spoon this mixture evenly into serving cups and firmly press down to create a solid crust. Set aside to firm up.

In a large mixing bowl, beat the softened cream cheese and powdered sugar together using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Add in the vanilla extract, ground ginger, cinnamon, nutmeg, and cloves, mixing until fully incorporated. Gently fold in the heavy cream until light and fluffy, being careful not to deflate it.

Carefully spoon or pipe the cheesecake filling over each prepared gingerbread crust, filling the cups almost to the top. Smooth the tops with a spatula or back of a spoon. Chill to set.

Cover the assembled cups with plastic wrap and refrigerate for at least 2-3 hours until the filling is set. This resting time helps the flavors meld beautifully.

Once ready to serve, remove from the refrigerator, peel off the plastic wrap, top with whipped cream, sprinkle crushed gingerbread cookies on top, and finish with a mini gingerbread man and an optional dusting of ground cinnamon.