Crush gingerbread cookies into fine crumbs and combine with melted butter until it resembles wet sand. Press mixture into mini dessert cups.

In a mixing bowl, combine softened cream cheese, sugar, ground ginger, ground cinnamon, and ground nutmeg. Blend until smooth, then fold in whipped topping.

Spoon the cream cheese filling on top of the pressed gingerbread crusts and smooth the tops.

Refrigerate the cups for at least 2 hours to allow the filling to set.

Remove from refrigerator, top with crushed gingerbread cookies or a dollop of whipped topping, and serve cold.