1. In a bowl, combine graham cracker crumbs and melted butter until the texture resembles wet sand.

2. Line a muffin tin with cupcake liners and press about 1 to 2 tablespoons of crust mixture into each liner. Chill in the fridge.

3. In a large bowl, beat cream cheese and powdered sugar until smooth. Mix in vanilla extract.

4. Whip heavy cream to stiff peaks in a separate bowl and gently fold into the cream cheese mixture.

5. Spoon or pipe the cheesecake mixture over the crusts. Smooth the tops and lightly tap the tray to release air bubbles.

6. Refrigerate for at least 4 hours, or overnight, to fully set.

7. Once set, top each cheesecake with whipped cream, crushed peppermint, and holiday sprinkles. Serve chilled.