Prepare the Cranberry Sauce: In a small saucepan, combine fresh cranberries and sugar over medium heat. Cook for about 5-7 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Remove from heat and let cool.

Mix the Cream Layer: In a mixing bowl, beat the softened cream cheese until smooth. Gently fold in the whipped cream and vanilla extract until the mixture is well combined, creating a fluffy texture.

Assemble the Cups: Start by placing a layer of crushed gingerbread cookies at the bottom of each cup. Carefully add a layer of the cream cheese mixture, followed by a layer of the cranberry sauce. Repeat the layers until the cups are filled, finishing with a generous layer of whipped cream on top.

Garnish: Sprinkle chopped pecans over the whipped cream, adding a delightful crunch. Decorate with fresh mint leaves for a beautiful finishing touch.