Use a prepared graham cracker crust or mix the graham cracker crumbs, melted butter, and granulated sugar together in a medium bowl until combined.

Once combined press the mixture into the bottom of the dish or pan and up the sides as far as you want it to go up, it will be thick and fits into a 9 - 10 inch pan.

Make sure the crust is pressed together tight, you can use the bottom of a measuring cup to press it down firmer.

Bake this crust for 10 minutes for 7-8 minutes at 350°F. Let cool all the way before adding filling.

You can also use the option of chilling the crust for 2 hours before using in your recipe.

Over medium heat, in a saucepan, heat 3/4 cup heavy cream in saucepan until hot, almost to boiling, but not boiling, then remove from heat.

Stir in chocolate until it's melted and then stir in peppermint extract and let cool completely.

In a bowl, using mixer, beat 3/4 cup heavy cream until firm peaks form. Set aside.

In a large bowl, using mixer, beat the cream cheese until whipped. Set aside.

Fold the cooled white chocolate mixture gently into whipped cream mixture until combined and then spoon into the cream cheese mixture and continue folding until mixed.

Pour into prepared graham cracker pie crust.

Using an electric mixer, beat 1 1/2 cups heavy cream until stiff peaks form.

Add powdered sugar and vanilla extract.

Spread whipped cream over peppermint cheesecake mousse.

Set in fridge for a few hours to set up.

Garnish with candy cane crushed bits right before serving.