Start by preparing the crust by adding the Oreo baking crumbs and melted butter into a bowl and mixing until the butter is evenly distributed.
Grab a muffin/cupcake pan prepared with cupcake liners.
Add 1½ Tbsp. of the crust mixture into each cupcake liner.
With a spoon, firmly press down on the mixture until tightly compacted into the bottom of the liner.
Repeat with the rest of the crusts.
Place the crusts in the refrigerator to chill while making the cheesecake filling.
Using a large mixing bowl, beat the cream cheese until smooth and creamy.
Add in the vanilla extract and melted chocolate.
Mix until the chocolate is fully incorporated
Add in the food coloring until you get your desired shade of red.
Next, add in the powdered sugar ¼ cup at a time, mixing in between each time.
Once all the powdered sugar is mixed in, add in the whipped topping.
Carefully fold the whipped topping into the cream cheese mixture.
Once the mixture is clear of white or pale streaks, add in the chopped Oreos.
Fold the Oreos into the cheesecake mixture.
Once the filling is ready, take out the crusts from the refrigerator.
Place 4 Tbsp. of the cheesecake filling into each cupcake liner.
Once each liner is full, place the cheesecakes into the refrigerator to chill for at least 3 hours.
Once the cheesecakes have set, take out of the refrigerator and top with whipped cream and Oreo crumbs or just an Oreo.