In a medium bowl, combine crushed gingerbread cookies and melted unsalted butter until the mixture resembles wet sand. Spoon the mixture evenly into the bottom of serving cups, forming a firm crust. Set aside.

In a large mixing bowl, beat softened cream cheese and powdered sugar until smooth and creamy. Add in vanilla extract and ground spices, mixing until well incorporated. Gently fold in the whipped heavy cream.

Carefully spoon or pipe the creamy cheesecake filling over the crust in each cup, smoothing the tops with a spatula. Fill each cup nearly to the top, leaving a little space for decorations.

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

Once set, add a dollop of whipped cream on top, sprinkle with crushed gingerbread cookies, and add mini gingerbread men. Dust lightly with ground cinnamon and serve chilled.