Using a hand or stand mixer, whip cream and vanilla extract until soft peaks form (thick, but the cream still falls onto itself); refrigerate.
Cream pumpkin pie puree and cream cheese using a hand or stand mixer in a large mixing bowl.
Add powdered sugar to pumpkin mixture and mix until incorporated. Taste for sweetness, add more sugar if necessary.
Gently fold half of the whipped cream into the pumpkin mixture.
Assemble the parfaits by layering the crushed ginger snaps, pumpkin mixture and whipped cream. To garnish, top with whipped cream and a piece of white chocolate.