Begin by crushing the gingerbread men in a food processor or by hand until you have fine crumbs. Mix these crumbs with the melted butter until moistened, then press them firmly into the bottom of your serving dishes or a springform pan to create a lovely crust.

Melt the white chocolate in a heatproof bowl set over simmering water. Once smooth, allow it to cool slightly. In a large mixing bowl, beat the softened cream cheese until it's velvety, then gradually mix in the powdered sugar until there are no granules left. Stir in the vanilla, orange zest, and orange juice for a hint of brightness.

Gently fold the slightly cooled melted white chocolate into the cream cheese mixture until well combined. In a separate chilled bowl, whip the heavy cream to medium peaks. Carefully fold about a third of the whipped cream into the cream cheese mixture, and then fold in the remaining whipped cream until just combined.

In a small saucepan, combine the mixed berries, red grape juice, granulated sugar, cinnamon, cardamom, and nutmeg. Simmer over medium heat for 5-7 minutes until the berries soften slightly and the flavors meld together beautifully.

Spoon the warm mulled grape fruit mixture over the prepared gingerbread crusts. Gently spoon or pipe the white chocolate cheesecake filling over the fruit, smoothing the tops. Cover loosely with plastic wrap to keep things fresh.

Refrigerate your masterpiece for at least 4 hours, or preferably overnight, until it's fully set. Just before serving, garnish with extra gingerbread men for that festive touch!