Line 12 cups of a muffin tin with paper cupcake liners. Place one OREO cookie in the bottom of each cupcake liner.
In a medium bowl, beat the cream cheese with an electric mixer until smooth. Add the peanut butter, sugar, butter, and vanilla extract and mix well.
In a medium bowl, beat 1 cup of the heavy whipping cream until stiff. Fold half of the whipped cream into the peanut butter mixture until combined. Fold in the second half of the whipped cream and stir gently until smooth.
Scoop the peanut butter cheesecake filling into the muffin tin on top of each OREO cookie.
In a medium bowl, beat the remaining 1 cup of whipping cream until stiff. Gently stir in the powdered sugar. Spoon or pipe the whipped cream on top of each mini peanut butter cheesecake. Sprinkle the topping of your choice on top of the whipped cream.
Refrigerate for at least 1 hour before serving.