Place the vanilla frosting in a large bowl along with the melted Red Vines. Beat on high until completely smooth. If any large chunks remain, transfer the mixture to a blender or food processor and blend. Scoop the frosting into a piping bag fitted with a small tip.
To create spider webs, make a spiral on top of each cheesecake - it’s okay if they’re not perfect. Then use a toothpick to make lines, dragging the Red Vines frosting from the center of the cheesecake outwards.
Bake the mini cheesecakes for 18 to 20 minutes, until just the center of each cheesecake jiggles when you shake the muffin tin. Cool on a wire rack for an hour, then transfer the mini cheesecakes to the fridge to chill for at least 6 hours, or overnight.