1. Line a 12 cup muffin pan with paper liners.

2. In a bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until evenly combined.

3. Divide the crust mixture among the liners and press firmly into the bottoms.

4. In a large bowl, beat the softened cream cheese until smooth.

5. Add the powdered sugar and vanilla extract, then beat again until creamy.

6. In a separate bowl, whip the heavy cream until stiff peaks form.

7. Gently fold the whipped cream into the cream cheese mixture until fully combined.

8. Spoon or pipe the filling over each crust and smooth the tops.

9. Refrigerate for at least 4 hours, or until set.

10. Before serving, top each mini cheesecake with whipped cream, crushed candy canes, sprinkles, and white chocolate shavings.