In a mixing bowl, combine crushed gingerbread cookies with melted unsalted butter until the mixture resembles wet sand. Press this mixture into the bottom of small cups.

In a separate bowl, beat softened cream cheese and powdered sugar together until smooth. Add vanilla, ground ginger, cinnamon, nutmeg, and cloves, and mix until incorporated.

Chill the heavy cream, then whip until stiff peaks form. Gently fold whipped cream into the cream cheese mixture until just combined.

Spoon the cheesecake filling into the prepared crusts, filling them three-quarters full, and smooth the tops.

Refrigerate the assembled cups for 2-3 hours until set.

Top each cup with whipped cream, crushed gingerbread cookies, and a mini gingerbread man. Dust with cinnamon before serving.