Combine graham cracker crumbs, granulated sugar, and melted butter in a medium bowl until mixed and resembles wet sand.

Press the crumb mixture into the bottom of a lined 9x9 inch baking dish to form the crust.

Beat softened cream cheese until smooth in a large mixing bowl.

Gradually add powdered sugar, vanilla extract, and peppermint extract, mixing until combined.

Gently fold in the whipped cream to lighten the mixture.

Spread the cheesecake filling evenly over the crust in the baking dish.

Refrigerate for at least 4 hours or until set.

Melt chocolate chips in a microwave-safe bowl using 30-second intervals, stirring after each until smooth.

Drizzle melted chocolate over the set cheesecake and sprinkle with crushed candy canes.

Cut into bite-sized squares and serve chilled.