Preheat Oven: Start by setting your oven to 350°F (175°C). Spray a mini muffin tin with nonstick spray to ensure easy removal of the bites later.

Prepare the Base: Using a food processor, crush the gingerbread cookies into fine crumbs. Combine these crumbs with melted butter and press the mixture firmly into the muffin cups for a sturdy base.

Make Filling: In a mixing bowl, beat the softened cream cheese and granulated sugar together until smooth. Add in the vanilla extract and ground cinnamon, mixing until fully incorporated for a creamy consistency.

Assemble Bites: Spoon the creamy cheesecake mixture over each gingerbread base, filling them just near the top to allow for even baking.

Bake: Place the muffin tin in the preheated oven for 15-18 minutes until the cheesecake bites are set but still slightly jiggly in the center—this ensures a perfectly creamy texture.

Cool & Serve: After baking, allow the bites to cool completely in the tin. Once cooled, gently transfer them to a serving plate and top with whipped cream before enjoying.