1. Line a standard 12-cup muffin tin with paper liners.

2. In a food processor or zip-top bag, crush gingersnap cookies into fine crumbs.

3. In a bowl, mix cookie crumbs with melted butter and sugar until combined.

4. Press about 1 tablespoon of crust mixture into each liner and flatten with the back of a spoon. Chill for 30 minutes.

5. In a large bowl, beat cold heavy cream on high speed until stiff peaks form. Set aside.

6. In a separate bowl, beat softened cream cheese with powdered sugar until smooth and creamy.

7. Add vanilla and peppermint extracts to the cream cheese mixture and mix until combined.

8. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

9. Spoon or pipe the filling evenly into the prepared crusts, filling each liner to the top.

10. Cover the muffin tin with plastic wrap and refrigerate for at least 4 hours, or overnight.

11. Before serving, decorate with your choice of toppings such as crushed candy canes or sprinkles.

12. Serve chilled and enjoy!