Crush the chocolate sandwich cookies into fine crumbs using a food processor or a sealed bag and rolling pin.
Combine the cookie crumbs with the melted butter until evenly moistened. Divide the mixture between 6 dessert cups and gently press it into the bottom of each cup.
Beat the softened cream cheese in a mixing bowl until smooth and creamy. Add the granulated sugar and vanilla extract, then beat until well combined.
In a separate clean bowl, beat the cold heavy whipping cream until soft peaks form. Gradually add the powdered sugar and continue beating until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture in batches. Fold just until the mousse is smooth and fluffy. Do not overmix.
Spoon or pipe the cheesecake mousse over the cookie layer in each dessert cup. Add another light layer of cookie crumbs if desired, then finish with another layer of mousse.
Cover the dessert cups and refrigerate for at least 1 hour, or until the mousse is chilled and firm.
Just before serving, top each cup with pastel sprinkles, mini chocolate Easter eggs, crushed cookies, whipped cream, or your favorite Easter candy.
