In a medium bowl, combine crushed gingerbread cookies and melted butter, mixing until fully coated. Press mixture into the bottom of serving cups to form a crust.

In a large bowl, beat the softened cream cheese and powdered sugar until smooth. Add vanilla, ground ginger, cinnamon, nutmeg, and cloves, blending until combined.

In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cheesecake mixture.

Spoon or pipe the filling into cups over the crust, smoothing the tops.

Cover with plastic wrap and refrigerate for 2-3 hours until firm.

Remove from refrigerator, top with whipped cream, sprinkle crushed gingerbread, and garnish with mini gingerbread cookies and ground cinnamon.