In a mixing bowl, combine gingerbread cookie crumbs with melted butter until it resembles wet sand. Press into the bottom of serving cups.

In a separate bowl, beat cream cheese and powdered sugar until smooth. Add ground ginger, cinnamon, and vanilla; mix until well combined.

Gently fold in whipped cream into the cheesecake mixture until light and fluffy.

Spoon or pipe the cheesecake filling over the crust in each cup, smoothing the surface.

Cover with plastic wrap and refrigerate for at least 2 hours or overnight.

Before serving, garnish with additional spices or whipped cream on top.