In a medium bowl beat whipping cream and vanilla with an electric mixer on medium-high speed until soft peaks form (tips curl). Add cream cheese and sugar. Beat on medium-high speed until combined. Beat in creme de menthe liqueur (or milk and mint extract). Set aside.
Divide evenly chopped chocolate sandwich cookies between the baked miniature phyllo dough shells. Top chopped cookies in each phyllo shell with some of the cream cheese mixture.
If desired, garnish with half of a miniature chocolate sandwich cookie.