In a medium bowl, mix the crushed gingerbread cookies with melted butter until the mixture resembles wet sand. Press the mixture into the bottom of each serving cup to form a crust.

In a separate mixing bowl, beat the softened cream cheese with powdered sugar until smooth and creamy. Add in vanilla extract and spices, mixing until combined.

Gently fold whipped cream into the cream cheese mixture until just combined.

Spoon or pipe the cheesecake filling over the prepared crusts in each cup, smoothing the tops.

Refrigerate the cups for 2-3 hours to allow the filling to firm up.

Just before serving, top each cup with a dollop of whipped cream, crushed gingerbread cookies, mini gingerbread men, and a sprinkle of ground cinnamon.

Serve chilled and enjoy!