Grease a 9-inch springform pan and line the bottom with parchment paper. In a food processor, crush the gingerbread cookies until fine crumbs. Melt the unsalted butter and mix with the cookie crumbs until resembling damp sand. Press this mixture into the bottom of the pan and chill for at least 1 hour.

In a mixing bowl, beat the cream cheese and granulated sugar together until smooth, about 3 minutes. Gradually add the ground ginger, allspice, and vanilla extract. In another bowl, whip the heavy cream to soft peaks and gently fold into the cream cheese mixture.

Remove the crust from the refrigerator and pour the filling over it, smoothing the top. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.

Carefully remove the sides of the springform pan. Pipe or spread whipped cream on top and dust with cinnamon. Arrange miniature gingerbread cookies for garnish.