In a medium bowl, combine crushed gingerbread cookies and melted butter until well blended. Firmly press this mixture into the base of serving cups to form a sturdy crust.

In a large mixing bowl, beat softened cream cheese and powdered sugar until smooth and creamy, about 2-3 minutes. Add vanilla extract, ground ginger, cinnamon, nutmeg, and cloves, mixing until well incorporated.

Gently fold the heavy cream into the mixture using a spatula to maintain its light texture.

Layer the cheesecake filling over the prepared crust in each cup and smooth the tops.

Cover the filled cups and refrigerate for 2-3 hours until the filling is set.

Top each cup with whipped cream, crushed gingerbread cookies, and mini gingerbread men for decoration.