Add all crust ingredients to a small mixing bowl and mix until combined and butter is well incorporated. Divide and press 1 tablespoon of mixture into the bottoms of a mini cupcake tin. Place in the fridge or freezer to set while making the filling.
To make cheesecake batter, add heavy cream to a stand mixer or large bowl. Whip on high until stiff peaks form. Set aside.
In a separate large bowl, add cream cheese, vanilla, sweetener, and collagen powder. Whip until light and fluffy. Fold in whipped cream.
Remove crusts from the fridge or freezer and using a decorating bag, pipe on cream cheese mixture to form ghosts. Add dark chocolate chips for eyes.
Place in the freezer for 1-2 hours to set up until ready to serve.