Begin by crushing the gingerbread cookies into fine crumbs using a food processor or a zip-top bag and rolling pin. Melt the unsalted butter in a microwave-safe bowl, then combine it with the cookie crumbs in a mixing bowl. Stir until the mixture resembles wet sand. Spoon and firmly press the mixture into the bottom of each serving cup to create a solid crust, ensuring an even layer.

In a large mixing bowl, beat the softened cream cheese with the powdered sugar until the mixture is completely smooth and creamy, about 2-3 minutes. Add in the vanilla extract, ground ginger, cinnamon, nutmeg, and cloves, mixing well to combine. Once the spices are incorporated, gently fold in the whipped cream until fully combined, creating a light and fluffy cheesecake filling that embodies the flavors of the holidays.

Using a piping bag or a spoon, carefully fill each prepared cup with the creamy cheesecake mixture, smoothing the top with a spatula for an elegant finish. Ensure each cup is generously filled, leaving a little space for decoration later on.

Cover each filled cup with plastic wrap and place them in the refrigerator for at least 2-3 hours, allowing the cheesecake filling to firm up properly.

Just before serving, take the cups out of the refrigerator. Top each cheesecake with a generous dollop of whipped cream, a sprinkle of crushed gingerbread, and a mini gingerbread man cookie for a charming touch. Finish with a light dusting of ground cinnamon.