Make the crust: Prepare a mini muffin tin with cupcake liners. Place a Thin Mint on the bottom and set aside.
Make the cheesecake: In a large bowl, beat the cream cheese with a hand mixer until completely smooth, about one minute. Scrape down the sides of the bowl. Add sweetened condensed milk, vanilla, peppermint and green food coloring, and beat on medium-high speed until incorporated and smooth, about one minute. Pour into muffin tins. Set in fridge to firm for up to 4 hours.
Make the ganache: In a small saucepan, heat heavy cream to a near boil. Place chocolate in a medium bowl and pour hot cream over it. Whisk to combine until smooth.
Decorate cheesecakes: Once set, remove mini cheesecakes from the pan. Drizzle with chocolate ganache and top with broken Thin Mint pieces. Cheesecakes will keep up to 5 days refrigerated.