First, make the simple whipped cream. Combine the heavy cream and powdered sugar in a large bowl and use a hand mixer to whip it up completely into a stiff but airy whipped cream. It takes a few minutes but it will happen, so be patient. Set it aside and make the pudding next. Whisk the instant pudding, half and half and cream soda together in a bowl and let it sit for 5 minutes. Then beat in the softened cream cheese. Finally, switch to a spatula and fold in two cups of the whipped cream until it becomes like a thick, rich mousse. Let it chill in the refrigerator for an hour to develop flavor and firm up a little. 

When the hour is up, it's time to assemble. First, quickly stir the graham crackers, brown sugar and melted butter together to make the crust. Then I love using glass mugs for this recipe so that it's like a butterbeer drink. I used two huge mason jar mugs and one was plenty for my husband and I to split. You can use cute mini mugs to make little mini desserts too. Whatever size you decide to use, evenly distribute the crust mixture in the bottom of each mug. Then evenly distribute the cheesecake mixture on top of the crust, and finally top each one with a big dollop of the remaining whipped cream. Sprinkle either butterscotch or caramel chips for the perfect finishing touch and serve! Enjoy!!