Crush about 15-20 gingerbread cookies in a food processor until they resemble fine crumbs. Transfer to a mixing bowl and add 4 tablespoons of melted unsalted butter, stirring until well combined. Press this mixture evenly into the bottoms of small jars or cups, creating a firm crust. Chill in the refrigerator for at least 15 minutes to set.

In a large mixing bowl, beat 8 ounces of softened cream cheese with an electric mixer at medium speed until creamy and smooth, about 2 minutes. Gradually add 1 cup of powdered sugar, 2 tablespoons of molasses, 1 teaspoon of vanilla extract, and spices (1 teaspoon ground ginger, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves), mixing until well combined and fluffy, about 3 minutes.

Gently fold in 1 cup of whipped topping into the cream cheese mixture using a spatula, maintaining the light and airy texture of the filling.

Spoon or pipe the cheesecake filling over the chilled gingerbread crusts, smoothing the tops gently with the back of a spoon. Return the assembled cups to the refrigerator to chill for at least 1 hour.

When ready to serve, remove from the refrigerator. Top each cup with a dollop of whipped cream and a sprinkle of crushed gingerbread cookies or festive sprinkles.