Heat the oven to 375°F and lightly coat a 24-cup mini-muffin pan with nonstick cooking spray. Press one wonton wrapper into each cup, shaping it into a small open cup.

For crispier edges, bake the empty wonton wrappers for 3 to 4 minutes before adding the filling. Watch them closely so they remain pale to lightly golden rather than becoming too brown.

Beat the softened cream cheese in a bowl until smooth. Stir in the pizza sauce, 1/2 cup mozzarella, chopped pepperoni, Parmesan, Italian seasoning, and garlic powder until evenly combined.

Spoon approximately 1 tablespoon of filling into each wonton cup, taking care not to overfill. Sprinkle the remaining 1/2 cup mozzarella over the tops and add a small piece of pepperoni if desired.

Bake for 12 to 15 minutes, until the cheese is melted and lightly browned and the wonton edges are golden. Let the bites rest in the pan for 3 to 5 minutes before removing them.

Garnish with chopped parsley if desired and serve warm. The wrappers are crispiest shortly after baking, so arrange them on a platter just before serving.