In a medium bowl, crush the gingerbread cookies until they resemble fine crumbs, then stir in the melted unsalted butter until nicely combined. Press the mixture into the bottom of clear serving cups.

In a large mixing bowl, beat the softened cream cheese with powdered sugar until smooth. Gradually add vanilla extract, ground ginger, ground cinnamon, nutmeg, and ground cloves, mixing until blended.

Whip the heavy cream to stiff peaks, then gently fold it into the cream cheese mixture using a rubber spatula.

Spoon the cheesecake filling over the prepared gingerbread crust in each cup, smoothing the tops. Leave space at the top for decoration.

Cover and chill the cups in the refrigerator for at least 2-3 hours until the filling is set.

Add whipped cream on top of each cheesecake cup and sprinkle with crushed gingerbread cookies and a pinch of ground cinnamon. Optionally, decorate with mini gingerbread men cookies.