Add the Walkers Shortbread Gingerbread Men to a food processor and pulse until fine crumbs. Pour into a bowl and add melted butter. Mix until combined and resemble wet sand. Set aside. 

Melt the white chocolate in a double boiler over gently simmering water. Set aside to cool. 

Add the cream cheese, powdered sugar, vanilla bean paste, orange zest, and orange juice to the bowl of a stand mixer. Beat on medium speed until smooth, scraping the bowl occasionally. This takes about 3 minutes. Gradually add the cooled white chocolate. Transfer to a large bowl.

Add the heavy cream to the same bowl and whip with the cream until stiff peaks form. 

Fold ⅓ of the cream into the cream cheese mixture to lighten. Fold in the remaining cream until well combined.

To make the mulled wine fruit, add the fruit, wine or juice, spices, salt, orange zest, and orange juice to a small saucepan. Cover with a lid and cook on medium-low heat until the juices release from the fruit and begin to soften, about 5 to 10 minutes, depending on the fruit. Remove from heat and let cool. 

To assemble the cheesecakes, spoon 2-3 tablespoons of the Walkers Shortbread Gingerbread Men mixture into the bottom of a glass. Spoon or pipe cheesecake filling over the crust. Chill in the refrigerator for 4 hours or overnight, covered loosely with plastic wrap. 

When ready to serve, top with mulled fruit. Garnish with whipped cream, a whole Walkers Shortbread Gingerbread Man cookie, and sugared cranberries.