In a mixing bowl, combine gingersnap crumbs with melted butter, stirring until the mixture resembles wet sand. Press this mixture into the bottom of your serving cups.

In a large mixing bowl, beat softened cream cheese until smooth and creamy, then gradually add sifted powdered sugar, molasses, ground ginger, and cinnamon; mix until fully combined.

Gently fold in the whipped cream to your cream cheese mixture using a spatula, being careful not to deflate the whipped cream; the filling should become airy and fluffy.

Spoon the cheesecake filling over the prepared crust in each cup, filling them about halfway. Optionally, repeat layering.

Cover the cups with plastic wrap and refrigerate for at least 4 hours or overnight before serving.