In a medium bowl, combine crushed gingerbread cookies with melted butter. Mix until it resembles wet sand. Press into the bottom of serving cups.

In a large mixing bowl, beat softened cream cheese and powdered sugar until creamy. Blend in vanilla, ground ginger, ground cinnamon, nutmeg, and cloves.

In a separate bowl, whip heavy cream until stiff peaks form. Gently fold into the cream cheese mixture.

Spoon or pipe the cheesecake filling over the gingerbread crust in each cup.

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

Before serving, top with whipped cream, sprinkle crushed cookies, and add mini gingerbread men if desired.