Preheat your oven to 350°F.

In a mixing bowl, combine the egg, vanilla, almond extract, melted coconut oil, and coconut sugar. Beat together until well mixed and the coconut sugar is semi-dissolved.

Gradually fold in the almond flour, tapioca flour, and baking soda until the mixture is just combined.

Gently stir in the festive sprinkles.

Grease a 9-inch springform pan with a little oil and pour the dough into the pan, pressing it down tightly.

Poke a few holes in the bottom of the crust with a fork to prevent bubbling, then bake for 20 to 24 minutes or until edges are golden brown.

Melt the white chocolate in a skillet over low heat, stirring continuously until smooth. Allow to cool slightly.

In a separate bowl, beat the softened cream cheese with the coconut sugar and peppermint extract until creamy.

Add the cooled white chocolate to the cream cheese mixture and blend until smooth.

Pour the filling into the cooled crust and smooth it out.

Refrigerate for at least 6 hours or overnight.

Pipe whipped coconut cream around the edges, sprinkle with extra sprinkles, and place two candy canes in the center.

Run a thin knife under warm water before cutting for clean slices.