Preheat the oven to 350°F and line a cupcake tin with liners. Crush the gingersnap cookies in a food processor until finely ground. Mix in the sugar and melted butter, then pulse again to combine. Divide about 1 tablespoon of the mixture into each liner, pressing it down evenly with a spoon or your fingers.

In a large bowl, beat the cream cheese with a hand mixer until light and fluffy. Add the egg yolk, egg, cinnamon, ground cloves, ginger, allspice, powdered sugar, and molasses. Mix until everything is well combined and fluffy.

Pour the cheesecake mixture into the cupcake liners, filling them about ¼ inch from the top. Bake for 13-15 minutes, or until the centers are slightly jiggly. Allow them to cool on the counter before transferring to the fridge. Chill for at least 5 hours or overnight.

Once chilled, remove the cheesecakes from the liners and place them on a serving tray. In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form, about 5 minutes. Transfer the whipped cream to a piping bag or a zip-top bag with the corner snipped off, and pipe it onto the tops of the cheesecakes.

Decorate each cheesecake with a halved gingerbread man or sprinkle crushed ginger snaps on top. Serve and enjoy!