Preheat your oven to 350°F (175°C).

In a mixing bowl, combine the ginger snap cookie crumbs and melted butter. Stir until well combined.

Press the cookie mixture firmly into the bottom of a 9x13 inch baking dish to form an even crust. Bake in the preheated oven for 10 minutes. Remove and let cool completely.

In another bowl, use an electric mixer to blend the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

In a separate bowl, combine the pumpkin puree, ground cinnamon, ground nutmeg, and ground ginger. Mix until combined.

Fold the whipped topping into the cream cheese mixture, then layer half of this mixture over the cooled ginger snap crust.

Spread half of the pumpkin mixture over the cream cheese layer.

Repeat the layers with the remaining cream cheese mixture followed by the remaining pumpkin mixture.

In a clean bowl, whip the heavy cream with the granulated sugar until stiff peaks form. Spread this whipped cream over the top of the dessert.

Cover the dish with plastic wrap and refrigerate for at least 4 hours, or until set.

For a decorative touch, consider adding a sprinkle of cinnamon or crushed ginger snaps on top before serving.

This dessert can be made a day in advance, making it an excellent option for gatherings.