In a medium bowl, combine crushed gingerbread cookies with melted unsalted butter. Mix until the crumbs hold together. Divide evenly into serving cups, pressing down firmly to form a compact crust.

In a large bowl, beat softened cream cheese with powdered sugar until smooth. Add vanilla extract, ground ginger, ground cinnamon, ground nutmeg, and ground cloves, mixing until well incorporated.

In a separate bowl, whip heavy cream until it reaches stiff peaks. Carefully fold the whipped cream into the cheesecake mixture.

Spoon or pipe the gingerbread cheesecake filling into each cup over the prepared crust. Smooth the tops for a polished look.

Cover the cheesecake cups with plastic wrap and refrigerate for 2-3 hours.

Before serving, top each cheesecake cup with whipped cream, crushed gingerbread cookies, and mini gingerbread cookies. Dust with ground cinnamon.