Adjust the oven racks to the middle and bottom of the oven and preheat to 350°F. Spray a 13-by-9-inch metal baking pan with nonstick cooking spray.

Place a double layer of parchment into the pan so that it overhangs the long sides; spray the parchment with cooking spray.

Add half of the cookies to a food processor and pulse until they resemble crumbs. Drizzle in half of the butter and half of the red dye, pulsing until incorporated.

Remove the first batch to a large bowl and repeat with the remaining cookies, butter and dye.

Combine both batches, then pour the cookie mixture into the prepared baking pan, pressing down to make one even layer. Bake for 10 minutes.

Beat the cream cheese, granulated sugar, and vanilla together in a stand mixer with a paddle attachment.

Add eggs one at a time, beating after each addition. Add the sour cream and mix again.

Pour the filling over the crust and smooth the top.

Put a large roasting pan with water on the bottom rack of the oven and place the pan with the cheesecake on the top rack. Bake until set and no longer jiggly, about 45 minutes.

Turn off the oven, open the door, and allow the pan to sit in the open oven for 15 minutes.

Remove and cool for at least 2 hours, then refrigerate to chill for another 2 hours.

Remove the cheesecake from the baking pan. Using a 2-inch round pastry cutter, punch out 15 cheesecake circles and place them on a serving platter.

Refrigerate while preparing the mascarpone cream.

Add heavy cream to a mixer fitted with a whisk attachment and whip to stiff peaks.

Add mascarpone and confectioners' sugar; mix until well combined and smooth.

Transfer mixture to a piping bag fitted with a number 12 pastry tip.

Pipe a rim of the mascarpone cream around the top of each cheesecake circle.

Place an inverted strawberry in the center of each and top with a blob of mascarpone cream.

Chill to set.

Arrange the Santa hats on a cake stand, place the miniature decorations around, and dust with confectioners' sugar snow.