Prepare the Base: Place your chocolate sandwich cookies into a food processor, pulsing them until finely crushed. Melt the butter and mix it into the cookie crumbs until the mixture resembles wet sand. Line a mini muffin pan with cupcake liners and evenly distribute the cookie mixture into each liner.

Make Cheesecake Filling: In a mixing bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar, peppermint extract, and vanilla extract, mixing until fluffy.

Add Chocolate: Melt the white chocolate chips in a microwave-safe bowl, stirring until smooth. Let it cool slightly before folding into the cheesecake filling.

Incorporate Whipped Cream: Whip the heavy cream until stiff peaks form, and fold into the cheesecake filling. Add crushed peppermint candies for extra minty crunch.

Assemble: Spoon the cheesecake filling over the prepared cookie bases, filling each liner nearly to the top. Smooth the tops and place in the refrigerator to chill for at least 2 hours.

Serve: Remove from the muffin pan and peel away the liners. Top with additional crushed peppermint candies before serving.