In a mixing bowl, combine crushed gingerbread cookies with melted butter until the mixture resembles wet sand.

Press the crumbly mixture firmly into the bottom of small serving cups, creating an even layer approximately 1/4 inch thick.

Set aside to let the crust firm up while preparing the filling.

In a large bowl, beat room-temperature cream cheese with powdered sugar, vanilla extract, ground ginger, cinnamon, nutmeg, and cloves until smooth and creamy.

Gently fold in the prepared whipped cream until combined but light and fluffy.

Spoon the cream cheese mixture evenly over the prepared cookie crusts in each cup.

Cover the cups with plastic wrap and refrigerate for at least 2-3 hours to allow the filling to set and flavors to meld.

Before serving, top with extra whipped cream, sprinkle with crushed gingerbread cookies, and add mini gingerbread men for decoration.