In a medium bowl, combine crushed graham crackers, melted butter, and granulated sugar. Mix until well combined. Press the mixture evenly into the bottom of 8 small dessert cups or a 9-inch springform pan to form the crust. Chill in the refrigerator for 15 minutes to set.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add powdered sugar, vanilla extract, and peppermint extract, mixing until well combined.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

Fold in the crushed peppermint candies, reserving a small amount for garnish.

Spoon the cheesecake mixture over the chilled crust in the dessert cups or springform pan. Smooth the tops with a spatula.

Cover and refrigerate for at least 4 hours, or until set. For best results, chill overnight.

Before serving, garnish with additional crushed peppermint candies and chocolate shavings or mini chocolate chips, if desired.