Crush cookies in a ziplock bag. Add melted butter to bag and squish to mix. Press into bottom of two indents of a silicone muffin pan.
Heat cream in glass measuring cup in microwave for 30 seconds or until hot. Add white chocolate and stir a couple times while it melts.
Mix cream cheese, butter and sugar thoroughly. Add white chocolate/cream mixture and vanilla and mix until very smooth.
Pour or spoon into prepared crusts.
Cover and freeze or refrigerate.
In four small bowls mix ¼ cup powdered sugar and 1 teaspoon water until smooth.
Tint each one to your desired color. Start with a tiny bit of red on a toothpick or the very end of a spoon. You can always go darker, but you can’t make it lighter.
When cheesecakes are completely cold, starting with light color spread around sides of cheesecakes ending with darkest color.
Keep frozen or refrigerated until a few minutes before serving time.