1-Mix crushed gingersnaps with melted butter until: Mix crushed gingersnaps with melted butter until combined. Press firmly into the bottom of a 9-inch springform pan. Set aside.
2-Beat softened cream cheese and powdered sugar: Beat softened cream cheese and powdered sugar until smooth. Add molasses, vanilla, ginger, cinnamon, and nutmeg; beat until fully combined.
3-In a separate bowl, whip the heavy: In a separate bowl, whip the heavy cream to stiff peaks.
4-Gently fold the whipped cream into the: Gently fold the whipped cream into the cream cheese mixture until smooth.
5-Spread filling evenly over the crust and: Spread filling evenly over the crust and smooth the top.
6-Refrigerate for at least 4 hours, preferably: Refrigerate for at least 4 hours, preferably overnight, until set.
7-Top with whipped cream, cookie crumbs, and: Top with whipped cream, cookie crumbs, and mini gingerbread men before serving.