Start by crushing your gingerbread cookies into fine crumbs using a food processor or a rolling pin.

In a medium bowl, combine the crushed cookies with melted butter, mixing until the crumbs hold together when pressed.

Spoon the mixture evenly into serving cups and press it down firmly.

In a large mixing bowl, beat softened cream cheese with powdered sugar using an electric mixer until smooth, about 2-3 minutes.

Gradually add in vanilla extract, ground ginger, cinnamon, nutmeg, and cloves, mixing until well incorporated.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture using a spatula.

Carefully fill the prepared cups with the cheesecake filling over the crust, smoothing the tops.

Cover the cups with plastic wrap and refrigerate for at least 2-3 hours to set.

Once chilled, top with whipped cream, crushed gingerbread cookies, a dusting of cinnamon, and mini gingerbread men before serving.