Preheat your oven to 150°C (300°F). In a food processor, crush the Oreo cookies until fine, then mix in melted unsalted butter until well combined. Line a muffin tin with cupcake casings and firmly pack the cookie mixture into the bottoms, forming an even layer. Bake the crusts for about 10 minutes until set, then remove them from the oven and let them cool slightly.

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add granulated sugar, mixing until incorporated. Next, add the eggs and vanilla extract, beating gently until just combined—be careful not to overmix, as the consistency should be rich without too much air.

Divide the cheesecake filling into three separate bowls. Add red food coloring to one bowl and green to another, leaving the third bowl plain. With a spatula, carefully swirl each colored batter back into the main batter to create a festive marbled effect, ensuring a lovely blend of colors that will shine in your Mini Christmas Cheesecakes.

Carefully pour the colorful batter over the cooled crusts in the muffin tin, filling each casing about three-quarters full. Bake for 20 minutes or until the edges are firm while the center remains slightly jiggly. For added moisture, place a dish of water in the oven, creating a steam bath that helps prevent cracking.

Once baked, remove the mini cheesecakes from the oven and let them cool at room temperature for about 30 minutes. Then, refrigerate for at least 4 hours, or overnight if possible, to set completely. When ready to serve, top each cheesecake with a dollop of whipped cream and sprinkle festive decorations to enhance your Mini Christmas Cheesecakes, making them irresistibly sweet and festive!