For the crust:

Preheat oven to 350 F.

Combine Oreo crumbs and butter in a large bowl.

Place a heaping tablespoon of Oreo mixture into the bottom of a mini-cheesecake pan.

Press down with your fingers to pack tightly.

Bake for 5 minutes, then remove and let cool slightly.

For the filling:

Reduce oven to 325 F.

Combine cream cheese and sugar in an electric mixer on medium speed.

Add sour cream, cocoa, egg, vanilla to combine.

Carefully pour in red food coloring.

Pour batter on top of Oreo crust and fill about 2/3 to the top.

Bake for 15 minutes.

The cheesecakes should be relatively firm.

Refrigerate in baking cups at least 1 hour.

Once your cheesecakes have cooled, you should be able to lift them from the tray without damaging them.

For the frosting:

Using an electric mixer, beat whipping cream on medium speed 30 seconds until stiff peaks form.

Beat in powdered sugar and vanilla sugar.

Top each chilled cheesecake with large dollop of whipped cream and heart shaped sprinkles. Serve chilled.